I’ve been getting that itch lately to bake again. Plus, my coworker brought in and gave away humongous zucchinis from his garden. One of those giants made our dinner AND 2 cups of shredded zucchini for this recipe. I’ve got bananas that are going to brown soon and pumpkin/apple season is right around the corner. Let the baking madness begin!
*side note* this recipe is good even if you manage to forget to add the vanilla extract. :3
I wanted to get one more zucchini bread recipe in before zucchini went out of season. My husband was begging for this one and both the boys (my husband and his best friend/roommate) ate 1 & 1/2 loaves of this in roughly 48 hours. So I suppose that makes it a pretty damn good recipe. I did not make the icing for the top. Icing on bread is not my favorite thing. Glazes are better.
I haven’t made zucchini bread since I was a wee lass, but I had really been craving it lately and nothing is better than homemade zucchini bread. So I went out to the local farmer’s market and purchased two fat ass zucchinis. (And cherries, strawberry rhubarb jam and a cinnamon roll on level with Cinnabun. There are just too many treasures there to resist.)