This recipe was given to me by my dear Sicilian friend. The bread kept well, was extremely filling, and lasted forever, which made me think it would be a good survival food. Plus, I recall reading a thread about how easy it is to grow zucchini, so hopefully there is a place here for this, too!

ZUCCHINI NUT BREAD

INGREDIENTS:
4 eggs
2 cups granulated sugar
1 cup light vegetable oil
3 1/2 cups unsifted all purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. baking powder
2 cups grated unpacked zucchini
1 cup raisins (or dried cranberries, if you like them better)
1 1/2 tsp. vanilla extract
1 cup chopped walnuts

DIRECTIONS
Beat eggs in mixing bowl. Add sugar gradually until well mixed. Add vegetable oil and beat. In separate bowl, mix together flour, salt, baking soda, cinnamon, and baking powder. Add to mixture. Mix in zucchini in small amounts. Alternate with walnuts, raisins, and vanilla. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 55 minutes. Cool for 10 minutes before removing from pans.

I found that my loaves didn't even need refrigeration, just placed in an air-tight container. However, the bread can be frozen in foil for a long time, from what my friend tells me.