This Summer I made zucchini bread. I'm not sure it qualifies as "bread" per se given the amount of sugar in it but I guess it's just like banana bread and pumpkin bread which are called bread to make people think they're eating bread when they're actually having cake :-)
This zucchini bread has lots of fresh zucchini, hence the green color, raisins and nuts. It makes for a great snack or breakfast. If you've never had it - if you live in Europe probably you haven't - you should try: it tastes great and has lots of good stuff in it! Plus it's super easy to make and you can freeze it down if you want to keep a portion for another time.
Recipe for a 28 cm-long bread
1.6 dl colza oil
2.8 dl sugar
3.2 dl zucchini, shredded
4.8 dl flour
2/3 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 dl dark raisins
1.5 dl chopped pecans/walnuts
Beat eggs in a bowl. Add oil and sugar, mix.
Add the shredded zucchini and mix.
In another bowl mix flour, salt, baking powder and soda, nuts and raisins.
Add dry ingredients to wet ingredients and mix.
Transfer the batter to a greased and floured cake/loaf pan.
Bake at 175C for 55-60 min (until a toothpick comes out clean).