Ready for some Zucchini Bread?

A neighbor down the road gave me these beautiful zucchini squash! (Thanks Mr. Crober!)  This picture doesn't do these things justice, the three big ones on the bottom are as big as my forearm (hand included) & about the diameter of a baseball bat!!  I will be able to make squash for supper & a double batch of this yummy zucchini bread (recipe to follow).  Gardens everywhere are starting to produce, so be on the lookout for people giving away beautiful veggies like this.  Squash are hard to keep for very long, you can freeze them, but they tend to get mushy after they are thawed.  You can also can them, but you run into the same situation & when you can them it's hard to get the jars packed tight enough, so you end up with a lot of water & not much squash per jar.  I find that if I make zucchini bread or muffins & freeze those, it's the best way to use the zucchini & keep it for the future. 

My Aunt Joyce's Zucchini Bread:

Zucchini Bread:

3 eggs
2 C. sugar
1 C. oil
1 t. vanilla
1 Tb. cinnamon
1 t. baking soda
1 t. baking powder
1/2 t. ginger
1/2 t. salt
3 C. flour
1 C. pecans (or any nut, or omit if necessary)
3 C. shredded zucchini 

Preheat oven to 325 degrees.  Measure all ingredients except nuts, zucchini, and flour into a large mixing bowl.  Beat on low speed for 30 seconds.  After ingredients are well mixed, beat on high for 1 minute.  Sift & mix in flour.  Stir in nuts & zucchini.  Bake in (2) 9x5 loaf pans that have been greased & floured or lined with greased wax paper for 60-65 minutes.  To make these into muffins, fill lined muffin tins until 2/3 full, bake at 325 degrees for about 20 minutes.