Zucchini Bread

Ingredients
3 eggs
1 cup oil
2 cups grated zucchini
2 cups sugar
1 T. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon

In a BIG bowl mix together zucchini, oil, sugar, & vanilla.
Then add in  the flour, baking soda, baking powder, cinnamon & salt.
Mix *by hand* until all blended.

Divide into 2 greased loaf pans.

Bake at 350* for about 45 minutes or until center is done!

*This is really good & it freezes well too*

Zucchini Relish

This recipe starts the night before.

12 cups shredded zucchini (peel left on)
4 cups chopped onion
3 cups chopped bell pepper (red, green, or both)
1 cup finely chopped celery
6 cups sugar
2 1/2 cups white vinegar
1/2 tsp. black pepper
3/4 tsp. nutmeg
3/4 tsp. turmeric
salt

The night before you want to make this, shred your zucchini & put in a big bowl.  Pour on salt & mix around.  Then set a plate or something a little heavy on top & place in the fridge overnight.
The next day drain your zucchini (you may rinse the salt off, but I didn't)

Then put everything into a big pot. Bring to a boil & then simmer for about 30 minutes.

Ladle into 7 pint jars.

Pressure or water bath can according to your directions.

*There are many charts online to tell you how long to can foods and at what pressures. Just look on the search engine of your choice.*

Zucchini & Chicken Soup

This one will depend on how many servings you want to make.  It is not difficult at all & feel free to add any other veggies, meats, or seasonings you like. I'm going to give the recipe for the way I made it for lunch Sunday. About 6 good sized bowls.

1/2 chicken, cut up (light & dark meat)
Water to cover the chicken
1 1/2 cups chunky salsa  ( I used home-canned.  You could chop up some onion, tomato, and jalapeno if no salsa)
3 zucchini
1 sprig rosemary
salt & pepper

In a big pot place your raw chicken pieces, salt & pepper, & rosemary. Fill with enough water to cover.
Boil until chicken is cooked & beginning to fall off the bone.
Remove to a plate to cool & debone.
You can take a spoon and spoon off some of the fat if desired. (It's a pretty lean soup so I left it)
In the boiling broth put the salsa (or veggies) and zucchini.
Boil for about 10 minutes & add in the deboned chicken.
Taste & adjust seasonings to your taste.
Serve!
I ate mine as is with a spoon of sour cream.  Tim & the kids had theirs over tortilla chips.

Other suggested add-ins: carrots, cabbage, okra, potato, garbanzo beans, black beans, green beans, bell pepper, onion
Could be served over: rice, chips, corn tortillas, quinoa
Toppings:  avocado, grated cheese, sour cream

*This soup freezes well!