You know how it works: you plant zucchini, a single zucchini plant, in your garden, and dutifully eat it in many meals and side dishes from mid-summer on, you share it with all your garden-free neighbors, and finally you can’t handle any more of it in a recognizable form. It’s the time of year to start baking Zucchini Bread. I have tried a few recipes over the years, but this one is by far my favorite. Every time I serve it, someone asks me for the recipe. I even use it as my Banana Bread recipe, just omitting the cloves. I like to make several small loaves at a time, and then freeze them for a later date when I don’t feel like baking but still need a little sweetness in my life 🙂 So, the next time your well-meaning neighbor offers you some extra zucchini from her garden, you can willingly accept the offer and make zucchini bread!
Bake 55-60 minutes, until toothpick comes out clean. Cool 10 minutes on wire racks. Remove from pans, and allow to finish cooling. Slice & enjoy with a pat of butter!