Zucchini season is just getting started and Laura Davis is kind enough to share her favorite zucchini bread recipe with us.
By Laura Davis
Zucchini is a prominent summer vegetable to say the least. Thank goodness there are a gazillion different ways to prepare zucchini and it equally works well for both sweet and savory recipes. It is an excellent ingredient for salads, grilling, casseroles and baking. Zucchini is very versatile but it does not freeze well.
The zucchini season is just getting started and I wanted to share my favorite zucchini bread recipe with you. Zucchini bread is one of the most easily found recipes found on the internet but in my experience it is hard to find in a cookbook. Is it just me? Am I looking in all the wrong places? Well, I confess. I did find one recipe in A Real American Breakfast by Bill and Cheryl Alter Jamison called Brown Sugar Zucchini Bread. I really like this recipe and have been making it for years. It is not too sweet and I switched up a cup of the all purpose flour for whole wheat which turned out nice. The one thing I don’t share with many southerners is an outrageous sweet tooth. The turbinado sugar sprinkled on right before baking adds a sweet, crunchy texture to the top crust. This recipe has just the right amount of sweetness that compliments the spices, grains and zucchini.
Laura Davis is the author of the blog Sweet Savory Planet and has a life long culinary passion with southern roots originating in her home state of Alabama. She has a degree in nutrition from University of Texas at Austin.