Zingers. Zagnut. Ziti. Zatar. Zucchini. Ah, zucchini. The golden child of the squash family, due to its versatility. With the heat-wave passing in central San Diego, we felt the need to sing a torch song to this blessed vegetable by baking it up into the old standby, ZUCCHINI BREAD!
As a frequent baker, one would assume I had all-purpose flour in the pantry. Well, I assumed that myself, and we all know the dangers of assuming. It makes an…well, let’s just say I was lucky to have had a big old bag of whole-wheat flour instead. Please note that, while the bread did appear ever so slightly drier than usual (just merely), the nature of the whole-wheat flour gave a heartier flair to this quickbread. I’d use it again, perhaps adding just 1/8c more of zucchini or increase the oil by 2-3t. Otherwise, yum!