I think the whole secret to loving zucchini is to think small. Don't be a zucchini size queen; the giant ones tend to be watery, and therefore less flavorful, compared to their more miniscule brethren. Whether you're planning on sauteeing, roasting, or shredding your zucchini and turning it into a delicious quick bread, go for the little guys.
Zucchini bread is pretty much my favorite way of eating zucchini, and it may even be my favorite quick bread. Banana bread and pumpkin bread are awesome, of course, but zucchini bread has that subtle extra textual thing going on. Plus, how often do you get to eat green bread?
My mom's recipe (I don't have any idea of the original source; we've been using this one for a while so it has been copied and re-copied as various cards have fallen victim to oil spills and overuse) hits all the right notes for me -- provided we leave out any nuts or raisins, which I think are just silly. Of course if you are a nut and/or raisin lover, you are free to add them to your bread, but in my opinion this is one of those cases where less is more. Let the zucchini shine, my friends, let it shine in all its glossy green glory.
4 cups shredded zucchini (about 6 small zucchini will usually do the job)
2 cups sugar
1 cup oil OR melted butter
3 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
powdered cinnamon and cloves, to taste
big pinch of salt
First things first: preheat your oven to 350 degrees, and grease two largeish bread pans.
Wash and shred the zucchini, then use a few paper towels to squeeze some of the water out of the shredded pulp. This is less necessary if you're using really small, firm zucchini, but very important if you are using ginormous watery ones -- it helps you get rid of excess water, which is good because that water is not adding any flavor.
In a large bowl, stir together the sugar and oil, then add in the eggs and stir until they are well broken up. Throw in the zucchini and mix. Measure out the flour, then stir the baking soda and baking powder into the flour. This helps ensure that they will be more evenly incorporated. Stir in the flour mixture. Now season the batter to taste with a few shakes of cinnamon powder and a dash of ground cloves. Add a pinch of salt or two.
Pour the batter into the pans. Bake for about 45 minutes to an hour, depending on the exact size of your bread pans. The bread is done when a toothpick inserted near the center comes out clean. Turn out onto a cooling rack and cool before slicing, if you can wait that long.