Zucchini Bread

• 3 cups thinly sliced and quartered zucchini (remove seeds if using larger zucchini.)
• 1 cup flour
• 34 cup finely diced vidalia onion
• 12 cup oil (I used 1/4 cup Extra Virgin, and 1/4 cup pure soy)
• 5 ounces shaved asiago cheese
• 3 ounces grated parmesan cheese
• 2 -3 garlic cloves, minced
• 12 cup coarsely chopped fresh parsley
• 14 cup chopped fresh sweet basil
• 12 tablespoon chicken bouillon powder
• 1 teaspoon baking powder
• 5 large eggs

1. Slice zucchini and lightly salt.
2. allow to sweat covered over night, or at for at least a few hours especially if it's a good hot day.
3. ).
4. Remove seeds, quarter zucchini and place in a large bowl.
5. Add remaining ingredients except for the flour and egss and stir/toss.
6. Add flour and stir/toss.
7. In a separate bowl lightly beat eggs 20-30 times with a fork.
8. Gently incorporate eggs into mixture.
9. Pour mixture into a lightly buttered/greased 9x12 metal pan.
10. Bake for 55-60 minutes in a preheated 300F oven (only open the oven once after putting the pan inches open after about 45 minutes to gauge remaining time- dish should be nicely browned on top with formed edges).

zucchini, flour, vidalia onion, oil, cheese, parmesan cheese, garlic, parsley, fresh sweet basil, chicken bouillon powder, baking powder, eggs

Taken from www.food.com/recipe/zucchini-bread-181744 (may not work)