Instructions: * Fresh Bread.

Everyone loves a slice of zucchini bread from time to time, but sooner or later its charm begins to wear out when youve got a bumper crop of zukes bearing down on you. Remember theres more than one way to sweeten up your squash. Spice up your standard recipe with some new flavors.

Combine the zucchini with other fruit or vegetables, like bananas, peaches, pineapple, cherries, apples, or carrots; flavor the bread with orange or lemon zest, cocoa powder, cinnamon, cloves, or cardamom; instead of the usual walnuts or pecans, try cashews, almonds, hazelnuts, sunflower seeds, or sesame seeds; and stir in some chocolate chips, coconut, raisins, currants, dates, dried cranberries or dried apricots for good measure.

* Sneak it In.

Its a good thing that zucchinis abundance is matched by its versatility. Its easy to use it up by simply adding it to the things you already eat.

Add a layer of sliced or shredded zucchini to lasagna or any other casserole. Saute it and add to omelets, quiches, pizzas, burritos, or salads. Add a touch of green to a pot of chili, soup, or pasta sauce. Shredded zukes add nutrition and bulk to meatballs or meatloaf.

Next time you fire up the grill, slice some zucchini lengthwise and give it a soak in a simple marinade like olive oil and balsamic vinegar, or sesame oil and teriyaki sauce, and sear it alongside the main dish.

* Use it Later.

If your cooking energy or your zucchini appetite fade before your bushel basket is empty, you can always save some for later. Shred it on the largest holes of your grater, drain the excess liquid on paper towels, and freeze it in recipe-size portions, labeling the container with the date and the amount of zucchini. It will keep this way for up to six months-enough time that zucchini bread, cake, cookies, brownies, quiche, or soup just may sound delicious all over again.

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