On 7/24/2011 6:34 PM, JeanineAlyse wrote:
> I've been enjoying this year's garden so far, and have enjoyed eating
> steamed crookneck squash for five nights in a row. I'm still on
> tomato worm watch for the three grape tomato plants that have set only
> three wee, pea size fruits, and I've kept careful watch on the two
> finger size zuchinni to be ready for puicking. Hah!
>
> This morning when I was through with worm checking, I saw two
> (different) zukes that are now in my refer to wait for decision on how
> to cook them stuffed. My only idea so far is to precook a well
> seasoned brown rice mix and halve a zuke, scrape a bit out to make a
> well, and stuff each half with the rice to foil wrap and bake.
>
> Any other additions or different suggestions will be appreciated,
> thanks.
> ...PickyOnBetterSquashWatchNow


I have been baking zucchini bread. In fact I have about 36 loaves in
the freezer now. Here is the recipe I use. It is the best and real easy.


Zucchini Bread - Best One

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups zucchini -- grated
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

Grease and flour two 8x4" loaf pans. In a large bowl, beat eggs until
light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.
Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into
the egg mixture. Divide batter into prepared pans. Bake at 350F for 60
to 70 minutes, or until done.

"This is the best zucchini bread I have made! I have other recipes, but
this is the best! Original recipe yield: 2 - 8x4" loaves.