We have an abundance of zucchini on the farm this year. I mean seriously, more than we know what to do with. We BBQ some, I’ve sliced and frozen some for future consumption, and we’ve even stuffed and baked some. Yet still, here I sit with a counter covered in zucchini and plants still producing feverishly.
Freezing is all well and good, but really, the best way to “preserve” zucchini is in bread form. And by preserve, I mean eat 2 loaves in a day.
Having never made zucchini bread before, I had to go searching around for a recipe. Good news – first one I tried is the be all and end all of zucchini recipes.
I would have showed pictures but I didn’t take any and the loaves are long gone already. I will add some in next time.