When I was a kid there was a short time that I had babysitter named Mrs. Messier. Mrs. Messier was an aide at my school, helped in the office, at lunch and of course ran the show come recess time. No one messed with her. She wasn't the type of teacher/aide you were necessarily scared of, but we all respected her and she made sure we all stayed in line.
Her husband and son happened to work for my Dad therefor they all knew each other well, so she soon started babysitting us after school. Unfortunately I had a lot of babysitters growing up, this is the downside to growing up in a home with two working parents who had to work too hard and too much to support their family of 5. A lot of our sitters were not so great, but Mrs. Messier was one of my favorites. Reason being? I felt special, after school all the other kids piled on the buses, I got to stay behind with her (get a little extra playground time) and head on over to her house for some Goof Troop and a slice of her homemade Zucchini Bread.
My mom had never made it before, so the idea of a vegetable in a sweet totally weirded me out. I remember being reluctant to try it. Once I did, I fell in love it was one of my favorite treats in the world. To this day I look forward to zucchini season just so I can stock pile bags of shredded squash in my freezer for the purpose of being baked into breads.
Now that I am a mom and have three hungry kids I often invite them into the kitchen to help me bake my beloved zucchini bread. They love it as much as I do. There are so many variations, some times we eat it with just a hint of lemon and nutmeg, sometimes I load it with chocolate chips, top it with glaze... and other times I add in some seasonal New Hampshire wild blueberries. When baking with the kids, they often want to sample the batter. So I find it best to only bake with Safest Choice Pasteurized eggs to ensure no one contracts a foodborne illness.