You can always tell it’s the end of the summer by the amount of zucchini bread being made or gifted. The motivation to utilize zucchini in different ways is much higher towards the beginning of the summer, and then suddenly it seems like the zucchini production has tripled and we’re all juggling zucchini. That’s when zucchini bread comes into play. Packed with shredded zucchini, chopped walnuts, and all the right spices, zucchini bread is a delicious and quick way to use up any garden zucchini. Plus, this bread freezes well so you can enjoy zucchini the tastes of summer all year long. Ingredients: 3 cups zucchini, grated (skins on) 3 large eggs 1 cup sugar 1/2 cup brown sugar (compacted) 1 cup vegetable oil 1 tablespoon honey 1 tablespoon vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 teaspoons cinnamon 1 cup chopped walnuts *1 cup chocolate chips (optional) Directions: 1. Preheat oven to 350F. Grease and flour loaf pans (batter should make two 8×4 inch pans). 2. Beat …