Zucchini has become a very popular vegetable for everything from
stir-fries to cakes and relishes. Zucchini is a summer squash so
it can be used in all summer squash recipes. Zucchini can also be
substituted for cucumber and eggplant.

If served with its skin on, zucchini is an excellent source of
vitamin A. Mature zucchini may be stored for a short time in the
fall.

No herbicides or pesticides were used
All summer squash are started in the greenhouse and then transplanted
into raised beds covered with special blue plastic (mulch).

Pat-a-pan is another summer squash. This green and yellow flat,
round squash is great for kabobs, stir-fries or raw. If the squash
is small enough, they can be used whole.

Lemony Zucchini Bread
4 cups flour
1 ½ cup sugar
1 package instant lemon pudding mix
1 ½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 ¼ cup milk
1 cup vegetable oil
3 Tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini (keep skin on and use green preferably)
¼ cup poppy seeds
2 teaspoon grated lemon peel

In a large bowl, combine the flour, sugar, pudding mix, baking soda,
baking powder and salt. In another bowl whisk the eggs, milk, oil,
lemon juice and extract. Stir into dry ingredients just until
moistened. Fold in the zucchini, poppy seeds and lemon peel.

Pour into two greased 9” x 5” x 3” loaf pans. Bake at 350 for
50 –55 minutes or until a toothpick inserted near the center comes
out clean.