Zucchini bikini’s (freezing & baking steps)

When I was a young wife—many, many years ago…  I remembered when zucchini season was by thinking “zucchini bikini’s“,  get it?  Summertime!  Silly I know, but it worked for me plus my post got a lot of attention!  But who’s ready for zucchini bikini’s (freezing & baking steps)?

Besides loving this beautiful summer squash in any kind of dish or prepared anyhow, it holds great nutritional value.  Zucch’s are rich in vitamin C & B and it’s low in fat.  Making it a very versatile vege that you can cook in a dish, serve as a side or use in baking.

Zucchini bikini’s (freezing & baking steps)

Zucch season is upon us, so it’s time to snatch ’em up to use in a dish or two and then shred the rest for baking and freezing.  My fave way to use it? —bread!

So what’s so different about MY zucch loaf?  I’ll tell ya!  You’re kids are actually gonna eat it this way but aside from that… I spice it up with an unlikely addition and it’s modified for a lower sugar dose.

(You know how they say our tastes change every few years?  Well, sugar happens to be intensified in everything I eat now.  Umm, except the peanut brittle my SIL sent us and I ended up downing almost the entire container—sheesh!  It was more like crack.)  Thanks A LOT Connie!!!

Back to the loaf-

it’s shockingly wonderful, moist & beautifully edible!  But don’t take my word for it- try it.

My Zucchini Bikini Bread

• 1/3 c. plain yogurt
• 2/3 c. oil 
• 1 3/4 c. sugar
• 2/3 c. water
• 2 c. shredded zucchini
• 4 eggs
• 3 1/2 c. flour
• 2 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. chili powder
• 2/3 c. chopped pecans

Preheat oven to 325°.  Grease 2 loaf pans or line muffin tins.

In a large bowl combine the dry ingredients and gently toss in the zucchini & pecans.  In another bowl mix in the yogurt, oil, sugar & water, blend well.  Mix the eggs in, one at a time, (as shown).

Combine the two, mixing well until completely blended and pour into pans.

Bake for 50-55 minutes or until toothpick comes out clean.  Cool for 5 in pans, then remove and allow to cool on rack.

HoLy MoLy goodness!!!

Freezing Zucchini

• Shred using a food processor (it’s quicker), or hand grate if you’re Aunt Bee!  *I like to leave some of the skin on mine (added nutrients).
• Measure & divide up by serving size specified in the recipes you’ll use ’em in.
• Place in freezer bag, squeezing out any air
• Seal, label & freeze

Go grab ya some zucch’s!  Bake & freeze away!  You’ll be glad you did.

Now the weekend is upon us & GCC has a full one again!  Hope you have a happy-safe one & thank you for followin’ along.  Hope you liked this piece—Zucchini bikini’s (freezing & baking steps!  

Be ready for my next post, I’ll be shedding some light~