Here's a yummy recipe for all of that zucchini you, or if you're like me, you're mother-in-law has grown!
1/2 cup cooking oil
1 cup granulated sugar
1 cup grated zucchini, unpeeled
1/2 cup crushed pineapple, drained
1 tsp Vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped nuts, optional
Beat Eggs, cooking oil and sugar. Stir in zucchini, pineapple and vanilla.
Measure remaining 7 ingredients into another bowl. Por all at once into batter. Stir just to moisten. Pour into greased 9x5x3 inch loaf pan. Bake in 350 F oven for 1 hour until it tests done. Cool for 10 minutes turn loaf out of pan to cool on rack. Wrap. Yield 1 loaf
I 4x the recipe and it made 5 nice size loaves. I also pureed the zucchini and added an extra cup and I used half white flour and half whole wheat. I cooked them all at the same time and they turned out great. I think they would freeze just fine too. Why make one when you can make 5!