Got zucchini? Make some bread

Reader Jackie Rodgers sent an e-mail message in search of a zucchini bread recipe.

Fortunately a friend and co-worker, Addy Hatch, recently brought a batch of her delicious zucchini bread to the office and was gracious enough to share her recipes.

Here are two variations that will help you finish off your summer stash of squash with taste.

Zucchini Bread

3 eggs

2 teaspoons vanilla

1 cup oil

3 cups grated zucchini

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

2 cups sugar

1 teaspoon cinnamon

3/4 cup chopped nuts

3/4 cup coconut

Mix ingredients in order given. Pour into greased and lightly floured loaf pans. Bake at 325 degrees for one hour or until lightly browned.

Yield: 2 large loaves

Approximate nutrition per serving, based on 24: 252 calories, 13 grams fat (2 grams saturated, 46 percent fat calories), 4 grams protein, 31 grams carbohydrate, 27 milligrams cholesterol, 1 gram dietary fiber, 175 milligrams sodium.

Chocolate Zucchini Bread

2 (1-ounce) squares unsweetened chocolate

3 eggs

2 cups white sugar

1 cup vegetable oil

2 cups grated zucchini

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 to 3/4 cup mini chocolate chips

1/2 cup plain yogurt

Microwave chocolate squares until melted, stir until smooth. Sift together flour, baking soda, salt and cinnamon. Combine eggs, sugar, oil, grated zucchini, vanilla, chocolate and yogurt; beat well. Stir in flour mixture. Fold in chocolate chips and pour batter into prepared loaf pans.

Bake at 350 degrees for 60-70 minutes or until toothpick inserted in center comes out clean.

Yield: 2 loaves

Approximate nutrition per serving: 227 calories, 12 grams fat (2 grams saturated, 47 percent fat calories), 3 grams protein, 28 grams carbohydrate, 27 milligrams cholesterol, 1 gram dietary fiber, 162 milligrams sodium.