Zucchini Bread

With the abundance of zucchini from the back yard, I had to find another use for them aside from cooking or giving them away, so I thought I'd bake bread. This is a straightforward zucchini bread recipe from the Food Network. The only things I changed were the amounts of sugar, as it seemed like way too much and I usually find non-Chinese baked goods too sweet. I reduced the granulated sugar down to 3/4 cup, and increased the brown sugar to 1/2 cup, which still yielded less than the original total. Ken was quite happy with it and didn't notice the missing sugar. To finish it off, I sprinkled some brown sugar on top after it's just about done baking, and set it on broil for about 5 minutes to give it a nice sugary top crust.