Recipe of the Week - Zucchini Bread

Garden items will soon be in abundance.  This Zucchini Bread is easy and freezes well.  How many times have you wondered, "What in the world am I going to do with all of this zucchini?"  Well, make this bread, wrap it in foil, put it in a Ziplock bag, and pull it out of the freezer when needed.  It is great with a cup of coffee.  

Zucchini Bread

1 cup oil

3 eggs

2 cups sugar

2 cups grated zucchini, peeled

1 tsp salt

2 tsps vanilla

3 cups flour

1 tsp baking powder

1/4 tsp baking soda

3 tsps cinnamon

1 cup chopped pecans (optional)

Blend oil, eggs, sugar, zucchini, salt, & vanilla. STIR in dry ingredients and nuts.  DO NOT BEAT.  Spoon batter into 2 well greased & floured loaf pans.  (I add some sugar to the bottom of my pans after I flour and grease them. Just some more calories. Ha Ha)

Bake 1 1/2 hours at 300 degrees

As you can see, this will have the same consistency as banana bread.

Extra tip: Did you know you can freeze raw zucchini?  Just grate it and bag it in amounts for your favorite recipes.  Then freeze it until needed.  Be sure to thaw and squeeze out excess water before using.