Zuchinni Bread

We've recently been going to a local orchard once a week to pick fresh produce. One GREAT find for us was their squashes. We've gotten zuchinni that are half the size of Jocey! And we can't eat them fast enough (we like to grill them with steaks, chicken, etc.) before they go bad. So, I've started making zuchinni bread. I haven't been a fan of it in the past, largely because I don't like the shreds of zuchinni in there. But when I make it in my Kitchenaid food processor, all those little shreds get pureed. I've altered my recipe to be a little healthier. I wish I could find one that didn't have so much sugar in it, but it'll do for now. It's so good toasted with a little butter on it.

Zuchinni Bread

Ingredients:
3 cups shredded zuchinni
1 cup granulated sugar
2/3 cup packed brown sugar
2/3 cup olive oil
4 large eggs
2 tsp. vanilla
3 cups whole wheat flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 tsp. pumpkin pie spice

Directions:
1. Preheat oven to 350 degrees. Grease 9 inch bread pan with shortening.
2. In food processor, puree zuchinni, sugar, brown sugar, olive oil, eggs, and vanilla until smooth.
3. Add remaining ingredients and mix until smooth. Pour into bread pan.
4. Bake for 1 hour 20 minutes.
5. Remove from oven and lay pan on side on a baking rack. Allow to cool for 15 minutes, then slide a knife around edges of loaf and remove from pan.
6. Allow to completely cool before slicing.