I got a ton of zucchini at the farmer's market and decided to turn some of it into zucchini bread. I found this Paula Deen recipe. I don't have a lot of experience with her recipes, but it looked pretty good so I decided to give it a try.
The only change I made was to use pecans instead of walnuts. WOW! It was just amazing--addictive, actually. I particularly like it for breakfast toasted with a smear of cream cheese. And, it was super easy and freezes beautifully. Ironically, I like zucchini (served unfried and without marinara sauce) only ok, but I love, love, love this zucchini bread.
I did make it a second time substituting apple sauce for half of the oil. It still tasted pretty good, but it didn't have the crispy, crunchy top, so I wouldn't do that again.
This is a great way to use up some of that farmer's market bounty.