Zucchini everywhere!

Omg, our veggie garden is doing great this year! Here's how much we picked in the past 24 hours from 3 plants!!!

So there are a few new recipes I will be trying this weekend including zucchini butter and soup...  I have tried this zucchini bread recipe and it is SOOOO good! We only took a pic of the wrapped version (douglas helped me wrap up for a neighbor). 

Good 'ol Paula Deen recipe!

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


....p.s. Shred your zucchini and measure out 2 cups and put in the freezer - perfect to grab and make bread later on in the year! (yes, they are malformed, rofl... I am not good and placing gently in the freezer, open freezer drawer, toss... open wine)