Get ready for the zucchini recipes. My garden is in fully swing producing them so I’ll be cooking a lot of them! First up, zucchini bread. I had actually never made zucchini bread before – mainly because I didn’t really grow up eating zucchini. In fact, I don’t think it was until college that I made my first sauteed zucchini and loved them ever since. So back to zucchini bread. I figured because I had never made it, zucchini bread should be one of the first up in my zucchini adventures. I found this Paula Dean recipe and I was sold. It seemed to be kinda like a spice bread with chocolate chips.
I did make a few changes to the recipes. I didn’t use orange zest, substituted toasted crushed almonds for pecans, used bittersweet chocolate chips and cut down on the sugar just a bit. When I pulled the two loaves of zucchini bread out of the oven, I was worried that it had over baked, they were so firm on the top. But thankfully they were perfect. The zucchini kept everything moist and delicious. Not a dry spot in the bread. And really, the zucchini flavor wasn’t pronounced at all but the bread was absolutely delicious! Looking forward to seeing what else I can make with the zucchini from the garden. Any suggestions?