I haven’t been on as much of a zucchini binge as I’m usually on this time of year. Most years, by the end of July, I’m verging on sick of the summer squashes, having eaten them in every form, from zucchini pancake to zucchini bread. But this year, I don’t know, I just haven’t been buying them and so I guess I haven’t set the zucchini-obsession train in motion properly. Up until this week, that is. They’ve been an integral part of two dinners in the last 5 days…the train is definitely in motion now and thank goodness, because I have a couple of months to make up for!
Pop Quiz. What exactly do you do with this:
Oh you noticed? More zucchini? Get used to it; between now and the end of August I fear there’s going to be a LOT of zucchini in these parts (blame the CSA). There are going to be a lot of zucchini recipes…or maybe just a lot of zucchini bread, we’ll see how it goes. At any rate, this recipe is from my weeknight files. It’s super simple, delicious, quick, and a great, healthy way to use up the encroaching zucchinis.
How is it that I’ve been doing this blog for nearly a year and haven’t posted zucchini bread yet? Shocking, I’m telling you! Next to banana bread, zucchini bread is one of my most loved, most often baked treats. With summer squash season just revving up, we all need a good zucchini bread recipe to fall back on. This is my favorite.
The last couple months of the year are a precarious balancing act. How does one hit up 35 holiday parties, complete with indulgent food and overindulgent drink, and still manage to escape unscathed, at least as far as the scale is concerned?As far as I can tell, you can’t. Even this past week, before the Holiday wave had officially hit, there was a wine-and-naan-only dinner and a fried chicken and chocolate birthday cake fiasco. If you’re like me and have little-to-no self control around good food and drink, you’ll probably be feeing it come January. But what you CAN do is try your best to make those in-between meals as earnest as possible.