Sunday, July 21, 2013

Great Use of Zucchini

Zucchini Nut Bread
Each time I was in Shelby recently my friend PJ gave me a loaf of her zucchini nut bread, and it was delicious.  That reminded me of the recipe that I have used for years---out of the Southern Living Hospitality Cookbook.  With zucchini plentiful at the Farmer's Market, and with PJ's bread long gone I decided to make some.  Here's the recipe I use.
One of my favorite cook books.
Ready for oven.
Out of oven to cool.
Ready to eat.
Good plain----
---or even better with a dollop of whipped cream.

This freezes particularly well.  I'm going to stock up with several loaves to have on hand in the freezer now that zucchini is so plentiful at the market. 

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