Extra Zucchini? Shred and Freeze!

Do you have extra zucchini? Not enough time to use it all? Already have eight loaves in the freezer? We found ourselves in this situation last weekend, and here's our solution:

Shred.
Pack.
Drain.
Seal.
Freeze.

Then you can make more zucchini bread in the winter.

I'd also like to share my secret, special recipe, which will be a secret no longer...

MitchaRachia Zucchini Bread (makes 2 loaves)

• 3 cups flour (mix it up - 1 cup of 3 kinds; buckwheat, whole wheat, all-purpose, etc.)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
  
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 cup sweetener (I like to use a combination of honey and maple syrup)
• 2 cups shredded zucchini
• 2 eggs
• 1 tsp shredded lemon peel
  
• 1/2 cup coconut oil (very soft or melted, mix immediately or will clump)

Stir together dry ingredients. In another bowl, beat sweeteners, zucchini, and eggs. Add softened/melted oil and lemon peel, mix well. Slowly stir in flour mixture until combined. Turn into coconut oil greased bread loaf pans. Bake 350 F 55-60 minutes, until knife comes out clean.

Fresh garden goodness in the middle of winter!