Anne Cain
August 01, 2011

Almost every week our friend Don brings us a basket of produce from his garden and apparently he has quite a bumper crop of zucchini this summer.  And while my husband and I really do enjoy zucchini,  we would need to eat it for breakfast, lunch and dinner to use all of this gracious bounty.

So, I've been making loaves of zucchini bread.  Lots of loaves.  I think I am up to about ten now.   I took six loaves to church to give to visitors, took one to the river for girls' weekend, left one loaf for my husband to eat while I was gone, and put two in the freezer.  Zucchini bread reallly does freeze well if you wrap it up tightly and store in an airtight container such as a heavy-duty zip-top plastic freezer bag. 

I've been using the Walnut-Zucchini Bread recipe from Sunset, but I did make a few loaves without the walnuts and they were still good.  I tried a couple of loaves using Splenda in place of sugar.  The flavor and the texture were both acceptable, but the loaves did not brown as nicely as the ones I made with sugar.  I tried another version using half Splenda and half sugar, and those turned out great, so that's what I would suggest if you want to make a reduced-sugar zucchini bread. 

We've been enjoying slices of toasted zucchini bread for breakfast, topped with just a tad of butter. It's also sweet enough to be dessert. If you've got a bumper crop of zucchini, try some of our zucchini breads or see 7 Ways with Zucchini for some other ways to use it in recipes.   I highly recommend the Chocolate-Zucchini Cake!

 Now on to the yellow squash, cucumbers and okra.  Stay tuned.

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