Last week I went to the Farmer’s Market and my eyeballs were bigger than my brain and I somehow left with way too many zucchini. Which normally wouldn’t be a problem because I know of several ways to use it, except I’m just not feeling like myself in the kitchen lately.

So, what do I do? I find a zucchini bread recipe in my trusty Better Homes and Gardens Cookbook bible.  It’s sweet and spicy with a delicious crispy crust.  I altered it a little, so I thought I’d share.

You’ll need:

1½ cups self-rising flour
¼ teaspoon baking powder
1 ¼ teaspoon allspice
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup canola oil

Preheat oven to 350°. Grease the bottom and sides of a 8x4x2 inch loaf pan and set aside. In a medium bowl, combine flour, baking powder, and allspice. Mix well and set aside. In another medium bowl, combine egg, sugar, zucchini, and oil. Mix well and add to flour mixture all at once, stirring until just moistened (batter will be lumpy). Spoon batter into prepared pan. Bake for 50-55 minutes or until toothpick inserted near the center comes out clean.

Cool completely and store in an airtight container or bag.