YIELD 2 loaves, 12 slices per loaf

I'm sort of embarrassed that I didn't think of making this zucchini bread sooner. It's such an obvious recipe but for some reason it escaped my mind for a bit. We're in the midst of summer's hectic schedule so having a recipe like this, that we can eat for a couple of days, whether for breakfast, a snack, or dessert, works perfectly. The focus of the week has been what to do with all that zucchini that we've been growing. I did a homemade pasta that was wonderful but we still had some leftovers that needed to be used. And we're about to go on vacation, so we're really trying to make sure that food doesn't get wasted.

You know how I feel about wasting food. It's a waste of cash and it's a drain on the planet, even if you grow it yourself. If you've got too much growing in your garden, see if you can donate it to a food bank, soup kitchen, or even sell it to a local farm to fork restaurant. It's not as hard as you may think. People want local foods and are looking for a good organic provider.

I got this easy recipe from Simply Recipes but I added poppy seeds and lemon zest for a little extra flavor. The recipe said 50 minutes to cook but I would go with 45 minutes.

INGREDIENTS