A great way to use up zucchini is to bake a couple loaves of zucchini bread. I have stored several containers of grated zucchini in the freezer so that I can make more of this bread over the next few months. Once baked, this zucchini bread also stores well in the freezer. The recipe originally came from Jane Brody's Good Food Book , but I've made a few alterations over the years to produce a more moist loaf. Favorite Zucchini Bread Ingredients 1 1/2 cups whole wheat flour 1 1/2 cups unbleached white flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 3/4 teaspoon nutmeg 1/2 teaspoon ground cloves 4 eggs 3/4 cup canola oil 3 cups grated zucchini 2 teaspoons vanilla 1 cup chopped walnuts Directions Preheat oven to 350 degrees. Spray canola oil on the entire insides of two 9x5x3 inch loaf pans. In a large bowl, whisk together the dry ingredients until well combined. Add walnuts. Set aside. In a separat...