Zucchini Yeast Bread--Amy

The Bread.

Amy's Take:  I was wondering this morning, as I mixed another recipe of this, just how many of you are also struggling with zucchini overload?  So, I thought I'd share my recipe. 
Zucchini Yeast Bread
1 cup grated zucchini
1 1/2 tsp salt
1 tbsp yeast
1 egg
1 cup hot water
1/4 cup sugar
2 cups whole wheat flour
2 1/2 cups white flour plus a little extra for dusting
Mix zucchini, salt, yeast, egg, water and sugar in a bowl with a sturdy whisk.  Stir in whole wheat flour.  Add white flour one cup at a time until it gets hard to mix.  Take dough out of bowl and knead on counter, adding more flour until the dough is still soft, but not sticky.  Wash your bowl, dry it, and spray with cooking spray.  Put dough in bowl and roll it around so that the top of the dough gets greased.  Cover bowl with cloth and let raise an hour or two until the dough is doubled in size.  Punch the dough down, knead a bit more and divide in two.  Shape into loaves and put in two greased bread pans.  Let raise for another hour until doubled in size again.  Bake on 375 for 25 minutes.  Serve warm  with butter and jam.  Freeze leftovers as it gets stale quick, but it does make pretty decent french toast.

Other Opinions:
Sandra:  The bread didn't taste like zucchini.
Amelia:  It's not supposed to.
Sandra:  I ate ten pieces of it.  It's good.  It tastes better than regular bread.
Amelia:  Maybe not better than the  bread at the Farmer's Market that I sampled.