This isn't jam or bottled, but it's a very good way to "preserve"
extra zucchihi. We have it for breakfast all year long from the freezer
and I have shredded zucchini frozen in 2 cup bags to make more in case
we run out! The recipe makes 2 loaves. I have made at least 6 batches
this summer and always send some home with my kids. 21 month old
grandson loves it.
On one of the hottest weekends of the year we found a huge Golden
Zucchini in the garden. This was worth heating the oven for:
Zucchini Bread, from (James) Beard on Bread Cookbook
3 eggs (or combination Egg Beaters and egg)
1 1/2 c. granulated sugar (has already been reduced from 2 cups)
1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
2 c. coarsely grated raw zucchini. If it's a big zucchini,
scoop out the seeds before grating; no need to peel.
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans or walnuts
(optional: handful of chocolate chips)
Grease well and flour two 9 inch loaf pans.
Sift together flour, baking powder and soda, and spices. Set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
oil, mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.
Bake in a preheated 350 degree oven for 50-60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely. Serve
sliced, spread with cream cheese.