We’ve had a bumper crop of zucchini this year. I must have made a dozen chocolate chip zucchini breads in the past few weeks. Some never made it to the freezer.
I also made the lemon zucchini bundt recipe again this week. This time, I replaced the oil with natural, no sugar added applesauce. In addition, I cut down on the white sugar in the ingredients slightly and used an extra half cup of shredded zucchini. Still tasted just as a great while boosting the nutrition.
With the help of my little munchkins, we’ve shredded and packaged another couple dozen ziploc bags of zucchini for future recipes. That should hold us through the winter!