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“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of Flint, Michigan. “Whenever I make vegetable soup, I always stir in a package of that zucchini. It cooks right in, adding flavor and nutrition.”
“Along with minced onion, I add a bouillon cube and a little brown sugar to every can of green…
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“Maple flavoring added to my zucchini bread batter makes wonderful mellow loaves,” reveals…
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