It’s the time of year when fresh fruits and vegetables are in abundance, and when I think abundant, I think zucchini! Memories of my father-in-law’s garden overflowing with zucchini come to mind, and the challenge was trying to come up with lots of ways to prepare it! We breaded it, baked it, saut\u00e9ed it, grilled it, and made tasty sweet bread with it!<\/span><\/p>\n
I’d like to share a zucchini bread recipe with you, and it’s actually fun thinking up different varieties with this batter! This morning I made my batter, divided into fourths and started adding things from the cupboard! Then I poured the batter into four small loaf pans (approx 6″x3″) and baked them for about 30-40 minutes or until toothpick came out clean. (Just test as you normally would for done-ness.)<\/span><\/p>\n