Ok as promised here's the recipe for Zucchini Bread.
* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon ground nutmeg
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 2 cups grated zucchini
* 1 teaspoon lemon juice
* 1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
You can make this into muffins but I don't have cooking time for them as I never do muffins.
Stuffed Zucchini (works great with LARGE zucchini)
Split one Zucchini down the middle and using a large spoon scoop out the seeds so you have a nice well to fill.
In a bowl mix 1lb italian sausage (any variety), any chopped zucchini you removed from the vegetable earlier (not the seeds), 1 diced onion (sauteed is best but raw will do), 1 cup diced bell pepper (any color), salt, pepper, italian seasoning to taste. Mix well and then stuff into the zucchini.
Bake at 350 for about 45 - 60 minutes (depending on the size of your zucchini), coat with tomato sauce and bake an additional 20 - 40 minutes until temp reaches 155 and squash is soft.
