We have been having so much fun lately picking vegetables from our garden. There are certain recipes I only make during this time. I love cooking seasonally. It makes you appreciate what you are eating, and we look forward to this time all year. A lot of the dishes I make contain ripe tomatoes just harvested that morning or fresh, almost sweet red potatoes roasted with garlic and rosemary that have also just recently been picked. One of the other vegetables I have been using a lot lately is zucchini in every form – from appetizers to main dishes and everything in between. But one of our favorite ways to eat it is in Cinnamon Walnut Zucchini Bread.
I have been making loaves and loaves of this lately. What I like about it is that it is full of cinnamon and nuts and is very moist. You don’t taste the zucchini. It just helps keep it moist, kind of like carrot cake. It can be easily frozen and brought out when you have company or need a quick breakfast. It is also a very simple recipe where you pretty much just throw everything together in a bowl, mix it up, and throw it in the oven.
For someone who often times gets busy, waits too long in between picking vegetables from the garden, and whose zucchini is the size of a small baseball bat, zucchini bread is a great remedy! Not that I would ever do that. Actually we grow multi-purpose zucchini. You can either play baseball with it or eat it, or if you prefer, play baseball with the zucchini, and then make bread with the pieces afterwards. Either way works!:) One of our zucchinis got so big while we were out-of-town, I put it on a scale to see how much it weighed. It rang in at a healthy 4 1/2 pounds! So you can see why I’ve been making a lot of zucchini bread lately. It’s a good thing I found a great recipe. But garden or no garden, this bread is delicious and totally worth buying zucchini at the store if you have to. Not quite as much fun as playing veggie baseball, but delicious, none the less!
Cinnamon Walnut Zucchini Bread