I can’t believe no one was outraged that my family was making me stand in the hot kitchen
and bake just days after having a baby!
The truth is that the zucchini and squash are plentiful around here
and I LOVE zucchini bread!
So I baked!
I used the exact same recipe that I use for zucchini muffins, I just put it in bread pans instead. I like it as bread much better because it stays super moist and does not stick to the parchment paper.
I do cook it a little longer, like 40 minutes at 350. My oven timer is broken so I just kinda watch it!
I have experimented with using cranberries, cherries and chocolate chips recently. So far, cranberries definitely win!
I have also swapped the pecans for walnuts. Use what you have and make it work. It’s worth it!!