Can it really be...3 in one day?

I made 4 loaves of delicious Zucchini Bread - here is the proof!



1 ~ for my work friends

1 ~ for Hank's work friends

1 ~ for the family

1 ~ for the freezer

And the mess is all clean too!

LO credits: Background is from Vintage Neutrals Paper pack - Kryss Bourque - Digital Scrapbook Artisan Guild.
Pop-it photo frame by Ake Pangestuti.
Yum letters are from Cottage Arts Desinations Alpha set.
Torn & folded mat from Cottage Arts Sweet Innocence sampler.
Ribbon tied frame and grunge alpha are from French Countryside by Chrisina Renee and Shabby Princess.
Stamped Alpha by Michelle Coleman.

Recipe card was made using a background cut out from my Spiritual Journey Week 4 freebie,
available in the forum at Plain Digital Wrapper. Framed with two frames, one by Meridith Fenwick,
and one by Rhonna Farrer, from Designing with Digital CD.

Here is the recipe for anyone else who is being invaded by these green squash, and would like
to make some delicious bread. My secret is the rum extract - shhhhhhh...don't tell!

To make only 1 loaf, use the measurements in the parenthesis.

Zucchini Nut Bread

4 loaves (1 loaf)

6 (1 1/2) cups flour
6 (1 1/2) tsp. Cinnamon
2 (1/2) tsp. Nutmeg
2 (1/2) tsp. Allspice
2 (1/2) tsp. Salt
4 (1) tsp. Baking Powder
2 (1/2) tsp. Baking Soda
8 (2) eggs, beaten
3 (3/4) cups sugar
1 (1/4) cup brown or dark brown sugar
6 (1 1/2) tsp. Vanilla extract
2 (1/2) cups vegetable oil
2 (1/2) tsp. rum extract
6 (1 1/2) cups shredded zucchini


1/2 to 1 1/2 cups walnuts (optional)

Preheat oven to 350 degrees.
Mix dry ingredients in one bowl, set aside.
Beat eggs with sugar, oil and extracts.
Add shredded zucchini.
Mix in dry ingredients until fully
moistened. Spoon into greased bread pans.

Bake for 45 minutes to one hour,
until toothpick inserted comes
out clean.

Enjoy! :)