ZUCCHINI RECIPES

I have not tried either of these recipes, but they come highly recommended from a friend.

Zucchini Parmesan Bread

3 cups of all-purpose flour
1 cup peeled, shredded zucchini (drain on paper towel)
1/3 cup sugar
3 tablespoons grated Parmesan cheese
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter
1 cup butter milk
2 eggs
1 tablespoon grated onion
Mix flour, zucchini, sugar, cheese,soda, baking powder and salt
together; set aside. Melt butter; stir into buttermilk. Beat eggs in
medium bowl; add butter/ buttermilk misture and onion; sttir into
flour mixture. (batter will be thick) spread in greased and floured
9-1n.x5-in.x3-in loaf pan. Bake at 350 for 1 hour. (use wooden pick
inserted at center to test for donenness.) Yield I loaf.

Pineapple Zucchini
4 qts cubed Zucchini (remove seeds)
46 oz of canned unsweetened pineapple juice
1-1/2 cup of lemon juice
1 cup of suggar
Yield about 8-9 pints
Procedure: Peel zucchini and cut into cubes. Mix zucchini with other
ingredients in a large saucepan and bring to a boil. Simmer 20
minutes. Fill jars with hot mixture and cooking liquid, leaving
1/2headspace. Adjust lids and process.
Recommended process time for Zucchini-Pineapple in a boiling-water
canner.
Half pints or pints 0-1,000 ft = 15 min 1,001-6,000ft = 20 Above
6,000 ft = 25 min