Zucchini bread, or Bikini bread as my kids used to call it when they were little (gotta love those little ears and what they hear when grown ups start talking!), has always been a favorite of mine. This recipe comes from my Aunt Pat and is the recipe I have always used. I love zucchini when it is small, young and tender but if any of you have ever tried growing this fast as lightning producer, you know it is very easy to miss a zucchini on the vine, hiding under a leaf and the next thing you know, you have one of those gi-normous, world record breaking zucchini that you have no idea what to do with. Here is your perfect answer, wash it up, shred it up, use it fresh for Zucchini Bread or measure it out into 2-cup packages, and stick it in the freezer for future use.
