This summery sweet bread has a great crunchy crust and tender crumb, plenty of zucchini, and is bolstered with a slightly more upscale set of mix-ins with toasted pine nuts and white chocolate chips. The resiny flavor of the pine nut enhances the vegetable, while the white chocolate brings pops of creamy sweetness without making it all about chocolate. Cinnamon is the go-to for this version, but again, spices are a zucchini’s pal, so experiment. You can swap in any mix-in combo you like, from almonds and dark chocolate with a hit of Aleppo chili, to walnuts and golden raisins with nutmeg, to pistachios and dried white mulberries with a pinch of curry powder.The grated zucchini is measured after it’s squeezed dry, so assume you’ll need to start with about a cup and a half of grated zucchini to generate a cup after removing the excess liquid. Be sure to break up the zucchini after squeezing to prevent clumps. This recipe scales up well, so feel free to make a double batch.