Zucchini harvest this year was plentiful. Two plants provided us with more zucchini than we needed so extras went to friends, family, and freezer. I made plenty of fresh zucchini bread which always goes over well. It keeps well in the refrigerator which prolongs its life though it gets eaten so fast it rarely makes it there.
Our neighbor could not make the bread fast enough. It would be half gone before it had a chance to cool out of the oven.
If you use frozen zucchini the water should be drained from it or else the recipe will be too watery. Out of the freezer zucchini does not have the same structure (it is limp) as fresh but works well for bread and muffins.
One variation of the recipe that I found adds a lot is adding 1/4 cup of pineapple (or pineapple-orange) juice to the recipe. It sweetens it up a little and adds lots of flavor.
