It's Not Easy Eating Greens.

It does help when they are transformed into a delicious carbohydrate.

Now you're talkin!

I found this recipe at Cuisine Nie a while back and have enjoyed making it several times.

Green veggies don't always make their way onto our plates so it's nice to be able to incorporate them in other ways. The girls and I love this bread, so I thought I would share the recipe.

Whole Wheat Zucchini Bread

1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

You could also use this recipe for muffins instead of loaves of bread. She also included a recipe for cream cheese frosting to put on top, which sounds delicious and all, but I'm not trying to reward my thighs at the moment. I think the bread is delicious all by itself or with a little butter.

Enjoy:)