Lubob gave me a thwack of zucchini and peppers, so I made this. Sans shishito peppers.
2 eggs
1 cup sugar (white or brown, who cares)
1/2 cup oil
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cimmanon
1 tsp vanilly
1 1/4 cup grated zucchini
1/4 cup of chopped, toasted cashews
1/3 cup dried cranbabies
Preheat oven to 350. In a mixing bowl, beat eggs, add sugar and oil and mix well. In another, larger bowl, mix all dry ingredients. Stir cranberries and cashews (it’s nice to leave a little handful of those to sprinkle on top though), so they won’t float to the top only when baking. Stir zucchini into wet ingredients, then add all wet ingredients to dry. Mix until just moistened. Pour into a greased loaf pan, bake for around 60 minutes, or until springs back, or tests clean with a toothpick!
Meg
