wilkes

Zucchini relish
10 cups grated zucchini
3 cups ground onions
5 tablespoons salt
41/2 cups sugar
1 tablespoon dry mustard
1 tablespoon cornstarch
3/4 teaspoon turmeric
11/2 teaspoons celery seeds
12 teaspoon pepper
2 1/2 cups vinegar
3/4 teaspoon nutmeg
1 red bell pepper, minced
1 green bell pepper, minced
Mix the zucchini, onion and salt in the morning and let stand 4 to 5 hours.
Drain off salt water. Rinse and drain again.
Combine remaining ingredients and cook until it starts to thicken,
then add vegetables and cook 30 minutes on low heat or until desired thickness
then bottle and process in a water bath canner for 10 minutes.
Makes 6 pints

I found this recipe on Allrecipes hunting for something new to do with all the squash I had coming out of the garden last year. I finally made some yesterday and it was so good. I have 2 more loaves in the oven as I write this. Only thing I changed was I made it in 2 loaf pans instead of the 9x13 that it calls for. The picture that was with it had it baked in a loaf pan also. You can get two medium pans or 1 large and 1 small pan. I just put my squash in the food processor in small chunks and processed it until it was coarsely ground about the consistency of slaw.

Squash Bread

INGREDIENTS

* 3 eggs, beaten
* 2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
* 2 cups shredded summer squash

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.