(This is my second post of the day, the one that got this whole grated veggie thing motivated is found below, you may want to go there first.)
Last year I bagged up plenty of grated zucchini for bread making. I like to portion my freezer bags with the amount of oil called for in the recipe as well, this keeps the keeps the zucchini free from freezer burn.
I will often add in various accouterments when making my zucchini bread (other than the obvious nuts and raisins), anything from candied ginger to grated coconut. One my favorite add-ins in pureed pumpkin. Doesn't pumpkin just make everything better?
Anyway, I am digressing from the topic at hand. This year I decided to add everything but the kitchen sink into my grated zucchini. Well, not really. But everything else that was of vegetable matter in the fridge. And an apple for good measure. So here it is, grated zucchini, beets, carrots, and an apple all ready to be oil-packed and stuck in the freezer for house warming Winter breakfasts & snacks:
It is a colorful lot, one that almost looks too pretty to cook into a brown mushy loaf of bread. Its all those Chioggia and Golden Beets. They are a first for me, I hope they go un-noticed in the future 'Mixed Bag Zucchini Bread'. Here is the link to my Put Away For Another Day Zucchini Bread if you are interested in socking away some partially prepped zucchini bread for future use. (The frosting only occurs on rare occasions in my house. ☺)
How are you all squirreling away your garden bounty?