I used it to make a family favourite: Zucchini Bread. It's from my beloved Betty Crocker cookbook. I've had the book since about 1998 and it has so many good recipes.
|Photo from BettyCrocker.com|
My sons helped me make the bread (which they prefer to call "cake") and love to eat it. What an easy way to get some veggies into them.
I've made the pumpkin variation before and am considering trying it with butternut squash.
When I harvest the zucchini from the garden (you can also buy it in season from a farmer's market), I wash and shred it right away. If you've got really picky eaters who will balk at a little green in their bread, you can peel the green off before shredding. I prefer to leave it on to keep the vitamins. I put three cups into a bag, mark it and pop it in the freezer. This way I can make a zucchini bread whenever the mood strikes. Even over 1.5 years later!
Flour Blend (from "The Sneaky Chef" by Missy Chase Lapine): Mix together 1 cup unbleached white flour, 1 cup wheat germ, and 1 cup whole wheat or whole grain flour. Once blended evenly, use instead of white flour in recipes. I keep mine in a glass jar in the freezer (so the whole wheat flour doesn't go rancid) and then measure out what I need for a recipe.