NATIONAL ZUCCHINI BREAD DAY: Get your ovens hot; today is the day! Across the nation, millions feast on various styles of zucchini bread.

Zucchini is a cancer-fighting, potassium-rich, delightfully versatile vegetable and deserves recognition and celebration.

‘Zucchini’ originated from the Italian word ‘zucca,’ meaning squash. Several theories propose that this vegetable may have come from Mexico thousands of years before arriving in Italy, specifically from 7000 to 5500 B.C. Although zucchini has been around for millennia, it remains the main ingredient in most Mexican cuisines.

As the story goes, Italian immigrants brought zucchini back to North America in the 1920s, where native Americans enjoyed it for its ability to be eaten raw.

There are many recipes, from simple to extravagant, when it comes to making bread with this lovely long green squash — and almost as many types of zucchini to include in the bread.

The primary ingredient in zucchini bread is zucchinis, but you can add several other ingredients like orange zest or dried cranberries. Any good chef will agree that zucchini bread is a great recipe for beginner cooks because it is relatively easy to make.

Here is a quick and easy recipe from our staff — in a large mixing bowl (yes, just throw it all in), two cups each of shredded zucchini and flour; one cup each of vegetable oil and sugar; three eggs; one tablespoon each of baking soda and baking powder. Mix well. Optional extras can be mixed in for a bit of zest, including up to a cup of raisins and nuts, or well-drained crushed pineapple. Pour in a lightly floured loaf pan(s). Bake at 350 degrees for about an hour.

This is a heavy loaf. It can be served in slices spread with jam, butter or peanut butter.