Cooking and eating during the summer and early fall is pure bliss. Almost every food imaginable is available. Sometimes we take it for granted, especially when it starts to get dark and cold and those harvest goodies are no longer seasonal. So one solution is to preserve the harvest, through canning, freezing and drying. I’ve canned a ton of things this year, and froze some goodies too.
Here’s a super easy way to preserve zucchini for use in breads and muffins. No blanching needed–just shred and freeze. When you’re ready to use, just defrost the zucchini and dump it in the batter! Easy as
- Pumpkin Zucchini Bread (acedarspoon.com)
- A Saturday Night Dinner (brooklynlocavore.wordpress.com)
- October Unprocessed: Granola (brooklynlocavore.wordpress.com)
Thanks for the referral to my bread recipe! Glad I found your blog.
You’re welcome! I have some extra pumpkin puree, I think I might have to make it this week. Can’t wait to see how it turns out!