So Much Zucchini!!!

Anyone who has grown zucchini knows that once it comes, it comes in mass quantities all at once.  And you can't neglect it otherwise you end up with something that looks like this.

GIGANTIC, MONSTER ZUCCHINI!!!

In case you can't tell, that zucchini is as long as my arm from elbow to fingertip.  And there wasn't just one, there were 6 this size. 

That being said, we have had to get creative with the recipes.  Here is a recipe we've been enjoying for the world's best, super moist zucchini bread.  My friend Daune came up with the recipe and it has been getting eaten as quickly as it is getting baked.  Plus, it freezes well and lasts in the fridge for up to a week.

Ingredients:

6 c AP Flour

2 tsp Salt

2 tsp Baking Soda

2 tsp Baking Powder

2 tsp Cinnamon

1 tsp Nutmeg

1 tsp Allspice

1 tsp Cloves

6 Eggs

1 c Vegetable Oil

1 c Applesauce

2 c White Sugar

2 c Brown Sugar

2 Tbsp Vanilla

6 c Grated Zucchini (with the excess moisture squeezed out)

Directions:

1. preheat oven to 325 degrees

2. Grease and flour a 4"x8" loaf pan

3.Sift dry ingredients together in a large bowl (everything up to the cloves)

4. Beat eggs, oil, apple sauce, vanilla and sugar together

5. Add tthe wet ingredients to the dry ingredients. Mix to combine.

6. Add the zucchini and fold to combine.

7. Pour batter into pans (about half way up)

8. Bake 1 hour or until the a toothpick inserted into the middle comes out clean.

This recipe make 3-4 loaves

It took me about 1 hour and 25 minutes to cook 2 loves at once but it was well worth the wait.  Enjoy!!