Zucchini, zucchini everywhere....way too much to eat

The problem with zucchini is that once it starts coming in, it doesn't stop. I have found myself adding zucchini to everything....pasta, bread, muffins, salsa (thank you Trestin for that idea), waffles, sauteed zucchini, zucchini casserole......

I spent half a Sunday making zucchini bread and muffins.

Since I love y'all, here is the recipe:

Mom's Zucchini Bread

• 3 c Flour
• 3/4 t baking soda
• 2 t baking powder
• 2 t cinnamon
• 1/2 t nutmeg
• 1/2 t salt
• 1/2 t allspice
• 1 c oil
• 4 eggs
• 2 c sugar
• 1 t vanilla
• 2 T grated lemon rind
• 1 jar cherries sliced
• 1 c pecans or walnuts
• 3 c shredded zucchini
• 1/2 c raisins

Preheat oven to 350. Blend dry ingredients. Beat eggs til light. Beat in sugar til fluffy. Add oil. Blend in dry ingredients then vanilla, peel, nuts, fruit and zucchini. Divide between 2 large loaf pans. Bake approx 1 hr.

I still had a mountain of zucchini after all that. I want to thank one of my readers for inspiring me to grate and freeze it all. I ended up with 9 bags of 3 cups each.