Makes one 8 x 4 loaf (10 slices)
Total time: 90 minutes || Active time: 20 minutes
This bread answers so many questions. Like, “What am I going to do with all this zucchini?” And “What am I going to do with this overripe banana?” And before you know it, the gentle scent of cinnamon is wafting through the house and you pull this beauty from the oven.
Zucchini bread as it should be, at least in my world. A toothsome crust and tender moist crumb. Studded through and through with raisins and walnuts and laced with delicate spice. Sweet, but not too sweet, and sturdy enough to dunk into a mug of coffee if the need arises.
And don’t worry, I’m not gonna say that thing that people ALWAYS say when discussing zucchini bread. You know the thing I mean. Don’t make me say it!
Fine, I’ll say it: and there’s a vegetable in it so it’s good for you! Har har. ::the sounds of the entire internet groaning::
Anyway, I know it’s hot and you don’t want to turn on your oven. But just bake this when the sun has gone down and then you’ll have a perfect morning treat when you wake up.