Oh my goodness, this zucchini bread! My friend brought me the world’s largest zucchini from her garden, so naturally taking a healthy veggie (technically, fruit) for a very unhealthy turn was my first thought. I found Paula Deen’s Zucchini Bread recipe, and, boy, am I glad I did. I only used about a quarter of the massive plant, which I will finish off by slicing up and sautéing in olive oil, red pepper flakes, and lemon zest, stirring into some cooked pasta, and finishing off with a sprinkle of Pecorino Romano. But for that first quarter that’s burning a hole in your produce bowl, make this bread! It is so simple, very tasty, great for a super-sweet breakfast or for having company over for afternoon coffee or tea. Delish.
How to make it an A+: Like most loaf cakes, you need to cook for a long time. This high sugar content gives it a nice sugary crust on the top, but one that is prone to getting stuck on the bottom. After greasing, lay a parchment rectangle on the bottom to make it easier for yourself.