I made my first loaf of quick bread when I was seven years old (under very close supervision from my mother). It was from the back of a children’s book called Cranberry Christmas and it quickly became a holiday tradition (I still make it, with just a few alternations to this day).
Twenty plus years later, quick breads are still one of my favorite things to bake (I have several beloved banana bread recipes, as well as that delicious yogurt loaf). This time of year, when the zucchini plants threaten to take over garden plots and summer squash can be gotten for pennies, the quick bread is most decidedly a good friend to the gardener and cook. This recipe is easy to stir together, makes quick work of a nice-sized zucchini and is amazingly moist. It’s also fairly healthy, packed with whole grains and containing just one stick of butter between the two loaves.
One thing to keep in mind when making this bread. It’s not a super sweet loaf, and I’ve made it that way by design. I like to eat it for breakfast, and at that time of the day, I don’t want to be eating cake. However, if you want a more assertively sweet flavor, I’d add another 1/2 cup of sucanat or sugar (or just spread your slice with a bit of peach or apricot jam).
Go forth and bake!