My grandparents farmed and everything that came in from the garden had to be scrubbed to get off the dirt from growing in the field. This was back in the 40's, 50's and 60's. So it's kind of a normal thing since they've all been floating around different places, handled by many before they get the produce bins. Don't know if she used AC vinegar for the soak but it was always in the kitchen. She drank 2 TBS in a tall glass of water, daily, for her arthritis. And used it for many more things cleaning and cooking. She also always left the green on zucchini for cooking and baking.

I leave the green part on, using smaller Z's. :)

I use everything.

I never called it zucchini bread - but breakfast bread and the kids always eat it.

I don't use chemicals when I grow veggies, organic gardening, so I don't have to worry about scrubbing veggies to death. Just give the squash a good rinse. I seed the zucchini and then grate, no peeling.

Could anyone offer a zucchini bread recipe? I'd like to try it since I need another use for zucchini then just baking them although hollowing out the big ones, removing the seeds and filling with stuffing mix topped by tomato sauce and a little cheese is one of our favorites.

I use to make zucchini bread all the time when I was younger. I always peeled it. I just wash all my fruits and veggies under running water. I avoid organic food as much as possible. It is a fad. When I was a kid we ate actual mud pies, made with real mud. Kids now days do not get a chance to build up their immune systems.

I never peel. I shred them for bread. Family's favorite. Zuccini is very good for the immune system. I add walnuts and also have a recipe for zuccini apricot bread (dried apricot)

I peel mine just because my children didn't like seeing small green flecks in there zucchini bread.

Make Chocolate Zucchini Bread.....can't see any green and it is very very good. BTW, I use smaller zucchini or seed the large ones, wash and grate. No Peeling, just trim off the ends.
Here is the recipe I use, it is wonderful. I also use the Special Dark chips or chunks (not sure what they are called)

http://allrecipes.com/recipe/17289/c...d=cardslot%201