Holy Zucchini!!!

Sorry, I couldn't decide on a picture so I put them all on! How's that for giant zucchini? I tried to weigh the big one on my scale but it only goes up to 5lbs 4oz...I honestly did not know how much zucchini you could get from only 4 plants. Amazing! So, Dan was asking for bread of course (heaven forbid you just eat it the plain healthy way!) so I started hunting for a whole wheat healthier version and I found a great one that I modified. It's below, with pics! Anyway, if you have zucchini coming out of your ears like I do, or really like zucchini bread and want some all year, you can shred and freeze it. I slice it lengthwise so it will fit in my food processor and shred it that way. Then put it all in a strainer over a bowl and let it drain, pushing down occasionally, until it stops dripping. Use the liquid on your plants, I did and it seems to have worked wonders. Then put the amount your recipe calls for into a freezer bag, squeeze out all of the air, and freeze (don't forget to buy quality freezer bags so you can wash and reuse them!) Everything I found online about freezing this way said to use the liquid that is left in the bag but I didn't. I put the shreds in first and my batter looked really great and did not need the extra liquid. If you use a different recipe see what works for you. By the way, those two giant zucchini yielded 17 1/2 cups shredded!

Here's my zucchini bread recipe. I was inspired by this recipe and of course I had to make changes...I can't leave anything alone!

Mix 3 eggs, 1/2 cup oil, 1/4cup + 2 Tablespoons oil (I used smart balance), 3/4 cup pure maple syrup (not pancake syrup!), 1/4 cup honey, & 2 Tablespoons lemon juice.

In a separate bowl mix 2 1/2 cups whole wheat flour, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, & 1/2 teaspoon baking powder. Gently combine with wet ingredients.

Fold in 3 cups packed, shredded zucchini.

Pour into two greased bread pans. I like the smaller glass ones. I think they are 4? by 8? something. 325 for about 50 minutes. YUM!