A Taste of Summer

Last summer, my zucchini plants were overloaded with more zucchini than I knew what to do with. That, along with the bags of zucchini from friendly neighbors & fellow church members (I never turn down garden produce!!) I had a problem. A good problem!

Preserving zucchini is easy! Although in the summertime, I enjoy zucchini and squash sliced and sauteed with a little butter, diced onion, and garlic, I had a hard time finding how to can or freeze sliced zucchini. Instead, I shredded it.

I used my shredder attachment to my kitchen aid mixer (thanks to my dear MIL). After shredding, I placed 2 cup portions into sandwich bags (make sure to squeeze out all the air). I was able to fit 4 of these bags into a gallon size freezer bag. Label and freeze! It will be ready when you need it!

Now for tonights' treat, Zucchini Bread.

3 eggs

1 cup oil

2 cups sugar

1 tsp vanilla

2 cups shredded zucchini

• if using your preserved, frozen zucchini, use 2 bags, which should be 2 cups each. Make sure you squeeze the excess water from your thawed zucchini.

1 8oz can pineapple (drained)

2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

3/4 tsp nutmeg

3/4 tsp salt

3 cups flour

1 cup chopped nuts

1 cup raisins

Begin by mixing together eggs, oil, and sugar. Add and mix in vanilla, zucchini, and pineapple. In a separate bowl, mix your dry ingredients, then add to your mixture.

Lastly, add your nuts and raisins. Pour into 2 greased loaf pans and bake at 350 degrees for an hour. I bake mine in my roaster due to my old over. I burn everything in my oven as it is 40+ years old. It turns out perfect in my roaster.

I'd love to hear new suggestions on food preservation!