I adore August and September for the abundance of fresh food around every corner. The tomatoes and the beans and the bell peppers and the sweet corn and the zucchini and the squash. It’s all so fresh and so delicious! Since we live in a really rural area, it’s all easy to come by and hyper local.
Zucchinis are ripening at an alarming rate this time of year, and sometimes my eyes are bigger than my stomach at the farm stand and I buy way too much. Enter: zucchini bread on repeat.
This zucchini bread is easy to make, tastes amazing, and will mitigate some of the over-abundance of squash in your world. Add the first few ingredients one at a time, whisking after each addition, and then add all of the dry ingredients in one dump, folding them in until just combined. Don’t over-mix your bread batter or the loaf won’t turn out as amazing.
Bake for 55ish minutes, and DONE! Smear with butter and enjoy.
Recipe is based on one from our church’s cookbook, with a couple of slight adaptations.