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Zucchini bread, much like its timeless sisters banana bread and carrot cake, is hard to beat when it comes to summer treats. Recipes for the warm slices of cinnamon goodness seem to get passed down through generations like sacred family secrets.
I happened to score mine from a family friend whose recipe I had long admired. Somehow, I convinced her to share it with me even though we didn’t share a blood line.
With squash beginning to appear in nearly every booth at the farmers’ market, I knew it was time to bust out the loaf pans. Zucchini bread was destined to become my self-care endeavor for the day.
While bread isn’t necessarily the healthiest way to enjoy zucchini, it certainly is one way to use it. In the summer months, zucchini practically jumps from the vine (it’s the rabbit of the plant kingdom). And because of its high water content, it’s quite low in calories. One of my favorite ways to prepare it is to sprinkle it lightly with garlic salt and grill it.
Where did your zucchini bread recipe come from?