Helen Peagram's Freezer Zucchini Bread Batter
Recipe by: Helen Peagram

4 cups zucchini, shredded
6 eggs
2 cups oil
2 tsp salt
3 cups brown sugar
6 tsp vanilla
6 cups flour
6 tsp cinnamon
1 cup nuts, chopped

TO BAKE (per loaf):
1/2 tsp baking soda
1/2 tsp baking powder

Put all except baking soda and baking powder in a processor and blend well. Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full. Freeze. Remove from pans and wrap in plastic.

To bake:
Remove plastic and thaw out. Add 1/2 tsp soda and 1/2 tsp baking powder per loaf. Grease pan and pour in batter. Bake at 350 approx 1 hour. Delicious!