Make good use of that garden surplus of zucchini. A bulk batch zucchini bread that's freezer-friendly is just the ticket.
Course: Bread, Breakfast
Keyword: zucchini bread
Author: Jessica Fisher
9cupunbleached, all-purpose flourcan include some whole wheat pastry flour
6zucchini(shredded to equal 6 cups)
1 1/2cupchopped nuts
Preheat the oven to 325°. Spray four bread loaf pans with nonstick cooking spray.
In a large mixing bowl, combine the oil, eggs, sugar, and vanilla. Mix well. Stir in the flour, zucchini, baking soda, baking powder, salt, cinnamon, and nuts and chocolate chips. Stir until just mixed.
Pour the batter into the prepared loaf pans and bake for 1 hour or until tester comes out clean. Cool completely on a wire rack.
To freeze: Once cool, wrap in plastic wrap and place in a large freezer bag. Remove excess air and freeze. Can also be sliced before freezing.Promptly store leftovers in an airtight container, for up to 4 days.Nutritional values are approximate and based on 1/12 of a loaf.