1Select a large zucchini , peel , cut in half length wise and seed. Grate up the whole zucchini.
2Cream together all the wet ingredients above in a large bowl.
3sift all dry ingredients above and combine with the creamed mixture until smooth.
4Pour into 2 bread loaf pans that have been greased and dusted with flour ( I use Pam bakers spray with the flour in it )
5Note : I also like to cook these in small individual aluminum bread pans , just adjust baking time. You can also pour this into a 13x9 pan for a cake.
6Bake at 325° for 1 hr. or until a tooth pick inserted in the center comes out clean.
7Leave in the pans for 15 minutes and then turn out onto a wire rack to cool.
8Note : Bread can be wrapped in aluminum foil after they are cooled and froze , when taking out to use re-bake until heated through and its just like fresh bread or cake again.
9Measure the remaining zucchini into 3 cup portions and place in ziploc freezer bags and freeze for future use.
Note : when you thaw zucchini it will have some liquid , just drain it off before using in the recipe.
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