Zucchini Bread

Terry tried out a new recipe for zucchini bread this morning. She got it from her cousin Joe as we were picking blueberries on Monday. His recipe calls for two cups of shredded zuke for every loaf instead of just one cup as per Terry's recipe. (I think she's trying to use up the zukes without filling up the freezer with too many bricks of bread.) She mixed up a batch this morning and ended up with three loaves instead of two. (She said she didn't want to fill the pans to the brim afraid that they might rise too much and run over.) There's some ginger and lemon zest in these that Terry normally doesn't use. There's also about half the cinnamon. They cooked faster than Joe said they would (probably because of the under-filling of the pans) but look great. The taste test will come later today.

Zucchini breads cooling on the rack.

I've said it before: Zucchini bread is like manna from heaven. It's difficult to imagine how much is too much. (At least until you start adding up the cost of flour, sugar, cinnamon, etc.)