Bill and Cheryl Jamison willing travelers and, at least as far as this loaf goes, pretty good bakers. Mix 2 cups of flour, 1/2 cup of brown sugar, 3/4 cup white sugar, 1/2 tsp ginger, 1 tsp baking soda, 1/2 tsp baking powder and 1 tsp salt in a bowl. The Jamisons say to sift but I just skipped ahead. Stir in 1 cup of rolled oats (a terrific addition I have never used before). Then make a well in the center of the dry ingredients and add in 3 eggs, 3/4 cup vegetable oil, and 2 tsp vanilla extract (all heated together before adding in) and mix your batter together lightly. Stir in 2 cups of grated zucchini (that was only half of today's monster) taking care not to over mix. This is basically a muffin recipe and too much mixing can make your bread too dense. Pour the prepared batter into a greased and floured 9 x 5 inch loaf pan and bake at 350º for about 65 minutes.
The Jamisons suggest cooling for 10 minutes in the pan and then another 10 on a rack (covered with a towel they say to prevent indentations -- poppycock!). We didn't wait that long and cut our breakfast bread into thick slices topped with creamy fresh butter.