Why is zucchini spelled with an "h"?

As much as I try to fight the end of summer and beginning of fall, I cannot.  I am internally trying to figure out how to end our summer and start our busy fall without a lot of tears.  Summertime is my absolute favorite time of the entire year!  Christmastime is a close second.  But in the past few years our schedules have changed, our kids have grown up, and now our summers are filled with lots of time together as a family traveling, paddle boarding, floating the river, rock climbing, BBQs with friends and family, bike rides, parks, library trips, camping, swimming at friend's pools (thanks Molly and Kim!) and fishing (oh, don't be fooled-this really means I go along and cheer the other three in my comfy camping chair while I read a book). I know that in a little over a week both my kids will go to school all day (a first for me as our "baby", Lily, will be in 1st grade). I'm not a very emotional person, or rather I don't cry a lot, but as I write this I can't seem to stop.  I absolutely adore my other jobs but these days spent with my kids and husband have been priceless and I actually feel like I'm mourning them soon being over.  Our days will soon be spent driving our kids all over, working at our jobs, volunteering in the kid's classrooms, etc.  So, days like today, are intentional and filled with lots of pictures and conversations with my kids.

My parents have a big garden and they invite us to come over and pick vegetables throughout the summer.  Last week they gave us bags full, including about a dozen large zucchinis.  When I say large, I'm not exaggerating.  This is the largest of the bunch (next to a muffin I made with it):

I have made zucchini bread many, many times but have never found a recipe I really loved.  I finally did today, after many alterations.  So, here it is for you!

"My Favorite Zucchini Bread" 

(yeah, that's the name after 24 muffins & 4 loaves)

2 1/2c white flour                                              3 eggs, beaten

1/2 c wheat flour                                               1 c vegie oil (or 1/2c. oil & 1/2c. applesauce)

1 teaspoon salt                                                  1 3/4 c white sugar

1 teaspoon baking soda                                    3/4 c brown sugar

1 teaspoon baking powder                                3 teaspoon maple syrup (or vanilla)  

3 teaspoons cinnamon                                      2 c grated zucchini

Directions: Add all of the ingredients on the left into a bowl (sift flour) and set aside.  Beat eggs in separate bowl then add all the ingredients on the right in order, adding the shredded zucchini last.  You can also add 1c chopped walnuts if you choose.  I like it without. Grease 2 loaf pans or muffin pans to make 24 total.  Bake @ 325 for 40-60min. for the loaves and 20-30min. for the muffins.  Take out about 10 min. before they're done and sprinkle raw sugar on the top then finish baking.  

Now give some to your neighbor for letting you borrow the ingredients you thought you had but didn't. Count how many muffins there are throughout the day to make sure you kids aren't full at dinnertime because they ate them all day long. And enjoy! 

Now I feel a little more ready for Fall. :)