Zucchini Bread

1 large egg

½ cup oil

¾ cup sugar

1 cup grated zucchini

1 tsp. vanilla

1 cup flour

1/8 tsp. baking powder

1 tsp. baking soda

1 tsp. each cinnamon, nutmeg and allspice

Grease and flour a loaf pan.

Mix egg, oil, and sugar. Add zucchini and vanilla and mix well.  Add dry ingredients and mix. 

Pour into pan and bake at 350 for ½ - ¾ hour. Let cool for ½ hour before tipping out of pan.

Late in the summer is "The Great Zucchini Giveaway" time.  They must be prolific growers since I tend to land up with lots of them and I have never grown a vegetable in my life. Some of them are so large that I'm sure they could compete with the great pumpkin for its' throne.   This is a great way to use them up and since this cake freezes well, you can make as many as you're great zucchinis will allow.

Preheat Oven To: 350

Yield: 1 loaf

Serve With:  Fresh brewed coffee or cappuccino.