Zucchini Bread and More for the Freezer

As will everything in the garden this year, the zucchini took a while to get going. However, with the hot and humid weather we've had lately the zucchini is thriving. So what to do with a bunch of zucchini you ask? Make zucchini nut bread of course and . . .

• 4 eggs
• 1 cup oil
• 2 cups sugar
• 2 cups grated zucchini
• 3 1/2 cups flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 2 tsp cinnamon
• 2 tsp vanilla
• 1 cup chopped nuts

Combine flour, salt, baking soda, baking powder and cinnamon. Mix eggs, oil, sugar, zucchini and vanilla. Combine dry ingredients with wet and mix well. Add the nuts last. Pour into 2 baking loaf pans and bake in a 375 degree oven for 45 minutes.

. . . shred the rest for the freezer to make bread later or add to spaghetti sauce or casseroles. I plan to be cubing some zucchini for the freezer as well. Oh the joys of a summer harvest on its way to the freezer.