Recipe: Freezer Zucchini Bread Batter

Helen Peagram's Freezer Zucchini Bread Batter

TO FREEZE:
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 ingredients 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. Stir in 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!