Ignore the cooling rack marks - move along there's nothing to see here Yes it is zucchini time. I managed to give some away to my neighbor and my Mom so far but that still leaves me with quite a few. Zucchini bread will be coming with me tomorrow to work to unload on unsuspecting coworkers - uh I mean coworkers. Here's the recipe: Zucchini Bread (adapted from The Book of Bread *) 1 1/2 c flour 1 c sugar 2 t baking powder 1/2 t baking soda 1/4 t salt 1/2 t fresh ginger, grated 2 eggs zest and juice of 1 lemon 1/2 c oil 1 t vanilla 2 c grated zucchini 1 c raisins In a small bowl mix all dry ingredients. Mix eggs, oil, vanilla, and zucchini together. Stir in dry ingredients. Stir in raisins. Place in a 9" greased and floured loaf pan. Bake for 50 minutes at 375 or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and then turn out onto rack to cool. You don't even need to drag the mixer out for this one. It...