That is one big zucchini!!

The muffins(above)

The individually packaged portions(below)

Shredded zucchini(above)

Pureed zucchini (below)

The giant zucchini!!!

We are blessed enough to have both family and friends who grow their own gardens and love to share produce with us. But sometimes we get so much it seems overwhelming to try to use it all. Jeremy's grandpa always gives us the biggest zucchini's and for the longest time I had no idea what to do with them. So I thought I would share with you all what I did with this last zucchini.

Here's what you will need: a cutting board and knife, a food processor, spatula, measuring cups, ziploc sandwhich size bags, and a marker. What I do is cut the zucchini in half and put half of it in the food processor to be pureed. This is for my muffin recipe. I use the spatula to fill up the 1 cup measuring cup, then put it in a ziploc that has been marked with what it is and the date. Once that half of the zucchini is done, I put the other half into the food processor to grate or shred. This is for my zucchini bread recipe. This calls for 2 cup portions so that is what I put in each ziploc, again writing what it is and the date on the bag. When finished they all go in the freezer. Now I have individually bagged portions of zucchini that I just pull out and defrost when I am ready to bake with them! From the zucchini pictured I got enough to make 5 dozen muffins and 9 loaves of bread. Here are my recipes (kindly passed on from my mother-in-law) if you are interested:

Zucchini Muffins:

1 c sugar

1 c pureed zucchini

1 egg

1/4 c cooking oil

1 1/2 c flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp baking powder

1/2 to 1 cup chocolate chips

Mix the first four ingredients together in a large bowl. Then combine all remaining ingredients except chocolate chips in a smaller bowl and mix. Add that to the wet ingredients and stir until combined. Add in chocolate chips. Divide evenly among greased 12 muffin pan. Set oven to 350 degrees and bake for 20 to 25 minutes. Remove immediately with knife and let cool on a rack.

Zucchini Bread:

3 eggs

1 c vegetable oil

2 c sugar

2 tsp vanilla

3 c flour

2 tsp baking powder

2 tsp baking soda

1/2 to 1 tsp salt

1 1/2 tsp cinnamon

3/4 tsp nutmeg

2 c grated zucchini

1 (8.5 oz) can crushed pineapple, drained

1 c nuts (optional)

Beat eggs in oil until thick and foaming. Add sugar and vanilla. Combine all dry ingredients in a separate bowl. Gently stir into the egg mixture until blended. Stir in zucchini, pineapple and nuts. Divide evenly between 2 grease and floured 9x5" loaf pans. Bake at 350 degrees for 50 to 60 minutes or until toothpick comes out clean.