ZUCCHINI TIME!

Zucchini is truly the gift that keeps on giving! If you've ever grown it, you know exactly what I'm talking about... this prolific veggie seems to double in size over night! But we do love it and there's hundred's of ways to fix up this versatile green goodie, even when it becomes a monster. I could probably dedicate an entire blog just to zucchini recipes!

Last night I made loaves and loaves of zucchini nut bread and thought I'd share with you some pics and the recipe.

The ingredients you'll need are:

3 eggs * 1 c. oil * 2 c. sugar * 2 c. grated zucchini * 2 t. vanilla * 3 c. flour *
1 t. salt * 1 t. soda * 3 t. cinnamon * 1/4 t. baking powder *
1 c. chopped nuts (optional)

First you'll need to grate your zucchini and I use my handy dandy food processor. I love this thing. I'll take all those big 'ol zucchini's, cut them up, discard the seeds and run the rest through the processor. Yes, skins can go through too, then you have that nice dark and light green color. If you have more grated than you'll use, I simply put them in 2 c. measures in ziplocs and toss 'em in the freezer for other recipes later on.

Now beat the eggs til creamy. Add oil, sugar, zucchini, vanilla. Mix well after each addition. Sift the flour, salt, soda, cinnamon and baking powder together. Add to rest of ingredients and mix well until thoroughly blended. Add nuts. Bake in greased 9"x5" loaf pan or the tiny loaves like I like to do. Bake 325 degrees for about an hour.

I always make double and triple batches around here and any that doesn't get scarfed down or hidden for later (LOL)... I put them in ziplocs in the freezer for later on. These also make wonderful gifts for Christmas! You can put them in little tins, or wrap the baggie with tissue and tie with raffia, etc.