Zucchini...need I say more!

Zucchini, zucchini, zucchini...they seem to be EVERYWHERE this time of year...or at least everywhere that there is summer, gardens, farmers markets, and everywhere in between. We have a huge amount of the green gobblins around here too. We only grew about 2 of the "traditional" green zucchini, but we started several of the of the Tromboncino zucchini. The have also just taken over with tons of them...here is the description of them from the package...
Tromboncino C. moschata 80 days. This Italian summer squash is a wonderful diversion from the usual. The light green-to-tan fruit can grow up to 3 feet long and may be harvested anytime, from just a few inches through its full size. Enjoy Tromboncino's rich flavor steamed, grilled, or sliced raw in your favorite salad. A vining variety that is best trellised for straighter fruit. We actually have them just about everywhere. I have frozen it, baked with it, eaten it, given it away and more...but we stiff have it. So far, I have made Zucchini bread, Chocolate zucchini bread, zucchini cake and put zucchini in almost everything we eat. Here is my recipe for the bread...that my very picky eating son said "if you could make all the zucchini into bread, it would be ok "... What can I say, the bread is good, but he doesn't like those green veggies laying out on his plate where he can see them. Well, here is my recipe...

Zucchini Bread Recipe!!!!!!! This one is a winner!!!
INGREDIENTS
3 eggs
2/3 cup canola oil
2 cups white sugar
3 cups grated zucchini (let it sit for a while and drain off any liquids before adding)
2 teaspoons vanilla extract
3 cups whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)
You can also all coconut in any amount to this ...(I like to add a hand full of unsweetened)
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, and salt; stir into the egg mixture. fold in nuts and/or coconut. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

I also like to sprinkle a bit of sugar onto the top of the batter, just before backing...gives it a nice finished look.

Does anyone Need any zucchini????