This is the first time in about 5 years that I haven’t had zucchini growing in my own garden. But that doesn’t mean I have avoided the home gardeners common problem of “what to do with all this zucchini?!?”. Because three weeks in a row now I’ve received zucchini in my CSA box and I’ve been trying to use it up as best as possible. I know of no other vegetable that has the growing power of zucchini (hmmm….actually I think zucchini is technically a fruit). So I roasted some for my Orzo Salad with Roasted Corn and Zucchini, fried up some zucchini fritters, and of course I baked up Zucchini Bread.
I had been itching to make Zucchini Bread for a while, but the weather was not cooperating. We had a real hot streak for a couple weeks and I couldn’t bear to put the oven on for long enough to bake bread. But we finally had a cool down so I whipped up a slightly modified version of my mom’s recipe. Nothing fancy here. Just your classic Zucchini Bread loaded with nuts and dried fruit. For this version I used a mix of dried cranberries and currants, because that is what I had on hand. Raisins or dried cherries would be great too. And if you want to indulge your sweet tooth, you could certainly throw in some chocolate chips.
A thick slice, slightly warmed, with a smear of butter….sounds like breakfast to me.