Cooking web notes

We love using vegetables that we harvest from our garden every year and Zucchini is one of them! We always harvest more than we could possibably use so I like to freeze my zucchini.



To Freeze Zucchini: First wash and peel your zucchini. Then use a grater to shred it or cut into round slices and place into the Tupperware Quick Chef to shred it down. I measure mine out into 2 cups and fill ziplocs (the new vacuum seal bags) and seal them. I label them, date them and put on the bag that there is 2 cups inside it. It's good for up to 1 year in your freezer. Most of my Zucchini recipes call for 2 cups of shredded Zucchini so that is why I freeze in 2 cup measurements. Now onto my recipe that I made on Sunday.



Zucchini Pineapple Bread



With the addition of crushed pineapple to this recipe, your bread will come out super moist!



3 eggs

1 c. vegetable oil

2 c. sugar

2 tsp. vanilla

2 c. shredded zucchini

1 ( 8 1/4 oz ) crushed pineapple, drained

3 c. flour

2 tsp. baking soda

1/4 tsp. baking powder

2 tsp cinnamon

1 tsp. nutmeg

1 tsp. salt



Beat eggs, oil, sugar and vanilla in the Tupperware Thatsa Bowl until thick. Stir in remaining ingredients and mix well. Pour into 2 greased loaf pans. Bake at 350 degrees for about 1 hour. Makes 2 loaves.



This bread freezes well for up to 3 months in your freezer. Cool your loaves. I then wrap mine in plastic wrap tightly and then take foil and wrap around that. I then label them and freeze them.