To help Frumpy Gibbon use her zucchinis, here's the recipe for zucchini bread that I've found to be the best. It's from one of those cookbooks that a church compiles from recipes submitted by its members – I got this one about 20 years ago. This "bread" is really more of a rich sweet cake. [The original recipe calls for 1/2 cup chopped nuts, but of course I never do that.]

2 cups sugar

2 sticks butter

3 eggs

1 tsp vanilla

2 cups grated zucchini

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2-1/2 tsp cinnamon

Cream sugar and butter together. Still beating, add eggs one at a time, then vanilla, Sift dry ingredients together and add to mixture. Fold in zucchini. Grease and flour 2 bread pans (or similar), and pour batter in. Bake at 350 for 1-1/2 hours.

Now, never one to leave well enough alone, I thought to myself one day that this cake tastes like it would go well with apples, so I created a variation for non-zucchini season, where you omit the zucchini, and instead place sliced apples in the bottom of a springform pan and pour the batter over them. After baking, flip the cake to serve it. Absolutely delicious!

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