We've had LOTS of fresh zucchini from our garden. One thing that we've been using it for is zucchini bread. It's so good.Thank goodness for my food processor. Today I had a ton of zucchini to put away. My recipe calls for 2 cups of shredded zucchini so I put 2 cups in each freezer bag.
Oops - I didn't take a picture of the bread,
but here's the recipe.
Zucchini Bread
INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.