my garden is over flowing with zucchini. there was a time, about 3 weeks ago, when i was convinced my garden stopped and boycotted the growth of fruits and veggies. so imagine my surprise when i moved a few leaves and found a zucchini the size of a small animal.
i spent the better part of the evening scouring the internet for zucchini recipes and after considering fritters and stuffed zucchini, i settled on an oldie but goodie: zucchini bread. i've never made zucchini bread. in fact, up until my bread making craze these past couple months, i'd never made anything more than banana bread.
so i picked this recipe from smitten kitchen and went to town. a. was shocked because i don't bake. i generally despise it. there's something about precisely measuring and doing things in a specific order that drives me crazy. i prefer a freestyle form of cooking- where anything goes.
substitutions: i didn't have enough sugar and added a 1/4 cup of white sugar and a 1/4 cup of brown sugar. in my opinion, this ended up being more than enough. i also added 1/8 cup of chai seeds for a little extra fiber and dried cranberries.
review: overall, i think it turned out pretty good. the bread is very moist and has a ton of flavor. next time, i'd add walnuts and a bit more zucchini.