Zucchini bread is a pretty pedestrian affair, as these things go. It makes a regular appearance at farmers markets and coffee shops at this time of year and one is pretty much like the other. It’s a frequent answer to the question: “what am I going to do with all this damn zucchini?” (Same question with tomatoes, actually, although with a different answer.)
I have a lot of zucchini, so I decided on bread. Given the spices and sugar that’s already in there, you could absolutely hate zucchini and still love zucchini bread. This one came out, um, different. It’s quite tasty but I think the recipe was too big for one pan. A part of the bread spilled over the side to create a little mountain right next to it. Cute. Good. Crunchy.
I’m going to do this again with two pans. In the meantime, I’m going to nibble those sweet, crunchy edges and toast the bell out of the not-quite-cooked center. Tough job, but somebody’s got to do it!