What to do with a mountain of zucchini

A few years ago I spent Christmas in Paris as a missionary. Even though being away from home at that time of year was super tough, I lived with two GREAT girls and we had an amazing time celebrating the holidays. One, in particular, loved to cook almost as much as I did, so before she left the area we had what we lovingly dubbed Our Couscous Christmas Dinner. A friend of ours had given us a huge leg of lamb and we roasted it and served it with spiced couscous, and for dessert my friend shared her recipe for lemon zucchini bread. Not your typical Christmas dinner, but this adapted version of the original zucchini bread recipe has remained one of my favorites year-round! Pour the batter into muffin liners for a quick, healthy breakfast.

Wendy's Zucchini Bread (or muffins)

3/4 c. all-purpose flour

3/4 c. whole wheat flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. baking soda

1/4 tsp baking powder

1/4 tsp salt (I like kosher best)

Whisk these ingredients together in a small bowl and set aside.

In a larger bowl combine:

1/3 c. sugar

1/3 c. brown sugar

1/4 c. canola oil

1 egg

1/2 tsp lemon zest

Whisk well, then stir in

1 c. shredded zucchini

Pour in the dry ingredients and stir just until combined. Pour into loaf pan or sprayed muffin liners. Bake at 350 for 1 hour (loaf) or 20-24 minutes (muffins). Loaf/muffins should be golden brown and feel springy when touched. Or insert a toothpick and wait for it to come out clean.