This is the season- zucchini is growing wild and people with gardens can barely keep up with the harvest of this vegetable.
I got a large one last week from Denise, here at work, and could not use all of it right away, but I did process and freeze it for future use. I have never done that before but thought, what have I got to lose? Hopefully, when the snow is flying and I feel like baking zucchini-apple bread, I will be all set.
In the meantime, the following recipe is wonderful. I made it recently but did not have any apples in the house, so I substituted with an approximate amount of crushed pineapple. I did not have any walnuts like I usually use, so I used toasted and salted sunflower seeds. I also added a bag of dried cranberries. It's easy to make changes in recipes, especially if you have made it before. I hope people will give this recipe a try; it is good and it makes three loaves, so you will have plenty to share or freeze. Enjoy!