We have an abundance of zucchini from our garden right now. The most recent one we picked was huge, 7lbs, of course we had to weigh it!
I think it grew overnight. We made some zucchini muffins for the freezer. This is a recipe that was given to us by someone a very long time ago and we make it when zucchini is in season. This recipe gives two dozen muffins or you can make loaves.
2 cups sugar
1tsp baking powder
In another small bowl whisk together:
1 cup oil and 4 eggs
then add 2 cups of grated zucchini (grated with the peel on and do not drain)
Make a well in the center of the dry ingredients and pour in wet ingredients and stir just until combined.
Place in muffin tins and bake at 350F for about 18-20 minutes until done.
If you are making loaves bake for about an hour. Test to make sure it is baked all the way through.
These freeze well also. If I freeze the loaf I slice and wrap the individual slices before freezing.