Zucchini Bread, Zucchini Crisp (mock apple crisp) and more!

It's that time of year again ... the time when you have so many zucchinis you think you are going to get sick of looking at them, let alone eat them ... and if your loving neighbor gives you one more zucchini, you might have to scream.  Ok... not really.  But, let's put all those zucchini to good use!!

This morning we had mock-apple crisp and I made 4 loaves of zucchini bread.  Here are the recipes I used.

MOCK APPLE CRISP (using zucchini instead of apples)
5c chopped zucchini (I did not peal mine, but you might want to)
1/8c sugar
1t apple pie spice
*mix and put into a greased 8x8 pan or a small rectangular pan:

Topping:
1c oats
1/2c whole wheat flour
1/4c sugar
1t stevia
1t apple pie spice
1/4t salt
*Mix and cut in 1/2c butter.  Put on top of the zucchini:

Bake 400 degrees till golden brown on top.

We had our zucchini crisp for breakfast; we served it in bowls with goat milk and fresh strawberries. 

Zucchini Bread (makes 4 loaves)
DRY:
6c whole wheat flour
4t cinnamon (1T+1t)
1t nutmeg
2t baking soda
1t salt
1t baking powder
1c sugar
2t stevia
WET:
4c shredded zucchini
1c oil
4 eggs
1c liquid of some kind (pineapple juice works well; can also use water, whey, milk, etc.)
crushed pineapple ... 2 cups or so?
2t lemon extract or lemon zest

Mix dry, mix wet, then combine till just mixed.  Pour into 4 greased bread pans.  Bake at 350 till done ... about 30 minutes or so till tops are golden brown and a butter knife tests clean.  Allow to cool for 5-10 minutes before removing from the pan.  If you leave it in the pan, it will get soggy.