This week must be my week to make use of all the wonderful fresh produce that we have available now, at such a reasonable price!
We used to plant zucchini in our garden, but we usually got SO MANY zucchini we didn’t know what to do with them. We were begging people to take them off our hands. 🙂 So in recent years, we haven’t been planting them but I have been buying them at our produce market.
One advantage to having so many zucchini, is that you find several good recipes to use them!
One of our family favorites is Zucchini Bread. This recipe has been used by my mom and me for many years and is always so good! The recipe makes 4 small loaves, which is really the best way to make it. This quick bread is so moist and making it in the small loaves allows it to bake all the way through without burning the outside.
In the bread pictured, above, I added chopped pecans, but you can add walnuts, almonds, or skip the nuts entirely. It is good any way you make it! You could also add blueberries, cranberries, or another fresh or dried fruit, but you might need to increase the baking time in order for it to cook through.
If you have any extra zucchini hanging around the house, give this a try! 🙂