In the summer when the zucchini is
plentiful in garden, shred the zucchini. Drain for 15 minutes. Put zucchini in
bags in 2 1/2 cup measurements and freeze. Thaw and drain again before using.
You should have 2 cups.
Zucchini Bread
3 eggs
1/2 C. oil
2 C. sugar
1 t. vanilla
Mix together.
Add:
2 C. shredded zucchini
3 C. flour
1 t. baking soda
1 t. salt
1/4 t. baking powder
1 1/2 t. cinnamon
3/4 t. nutmeg
1 C. raisins
1 C. nuts
Add zucchini to sugar mixture. Blend in flour, baking soda, baking powder, salt,
cinnamon and nutmeg. Add raisins and nuts and blend them in.
Grease 2 bread pans. Divide batter between them. Bake at 350°F. for about 1
hour.
