Zucchini for breakfast, lunch and dinner, hey now

Raise your hand if your largest expense (aside from rent/mortgage) is that lovely grocery budget?  **both hands raised**  One of the most effective ways we cut down on that particular expense is breakfast.  Sounds silly, right?  But when you blow through one box of cereal a morning + all the extra milk, or a pack of frozen waffles or a full sleeve of pop tarts in one day, you'd be surprised!  Since our garden is currently exploding with zucchini I try to make this recipe in a double batch which uses about 1 regular sized zucchini.  It's the perfect almost-fall breakfast, slightly warmed/toasted in the oven with a generous slab of butter melted on top.

Zucchini Bread for Breakfast:

-Make one or two batches of zucchini bread (recipe for one loaf below)

-Line baking sheet with aluminum foil or parchment paper

-Heat oven to 250 degrees

-Slice loaf into 1 inch thick pieces, and place in a single layer on baking sheet

-Place sliced butter (to preference; as Jen Hatmaker says, "more is more.") on top of sliced bread

-Place in oven for about 5 minutes until butter is melted and bread is warmed through



Zucchini Bread:

*adapted from Better Homes and Garden Cookbook

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1 egg

3/4 cup sugar

1 cup of finely shredded, unpeeled zucchini

1/4 cup of cooking oil or butter

1. Grease bottom and sides of loaf pan; set aside..  In a large bowl combine flour, cinnamon baking soda, salt, and baking powder.  Set aside.

2. In another bowl (medium) mix together egg, sugar, zucchini and oil.  Add this mixture to your dry ingredients and stir together until moistened.  It will be lumpy, but try to make sure you mix in clumps of flour that hide at the bottom of bowl.  

3. Bake in 350 degree oven for 55 minutes or until a wooden toothpick comes out clean.  Cool completely.  You can store bread in pans (with foil over top) or remove loaves completely and store in an airtight container.