Zucchini Banana Chocolate Chip bread

Bowl 1
1 & 1/2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Bowl 2
1 cup peeled, grated zucchini (or 1 med zucchini up to 1 &1/2 cups)
1/2-3/4 cup chocolate chips

Bowl 3
1/2 cup oil
3/4 cup sugar
2 bananas, mashed
1 tsp vanilla


Preheat oven to 350.  Combine ingredients in bowl 1.  Add to ingredients in bowl 2.  In kitchen aid, mix all ingredients for bowl 3 until well mixed.  When well mixed, add the other dry ingredients from bowls 1 & 2.  Pour into a greased and floured bundt pan.  Bake for 40-45min or until toothpick comes out clean.

Sweet Zucchini Relish (Canning)

Sweet Zucchini Relish (for canning)

12 c shredded , unpeeled zucchini

4 c chopped onion

5 Tbsp canning salt

1 red bell pepper, chopped

1 green pepper, chopped

6 c white sugar

2 & 1/2 c white vinegar

1 Tbsp cornstarch

3/4 tsp nutmeg

3/4 tsp tumeric

1 & 1/2 tsp ground celery seed

1/2 tsp ground black pepper

1. Place the zucchini and onion in a large non-metallic bowl and sprinkle the salt over top.  Mix the salt through... may need to use hands.  Cover and refrigerate overnight.

2.  The following day, drain the zucchini in a colander and rinse well with cool water.  Squeeze out the excess water and set aside.  Place the red and green pepper, sugar, vinegar and cornstarch into a large pot.  Add the spices and stir to combine.  Add the drained zucchini.  Bring to a boil over med-high heat, then reduce the heat to med-low.  Simmer for 30min.

3.  Sterilize 7 one-pint jars and lids.  Fill the jars to the top and make sure there are no air pockets.  Screw on lids.  Process for 30min.