Zucchini Bread

A few days ago while I was making iced pumpkin cookies, my father-in-law suggested that I make zucchini bread with the shredded zucchini in the freezer. If I had known this home-grown zucchini from my grandmother's garden had been in the freezer, I would have made a loaf much sooner. I'm crazy for zucchini bread. I mean crazy. The first time I ever had zucchini bread was when I worked at Starbucks in 2006. A few days a week we would sample out some of our pastries to our customers, and of course we would sneak a few bites. One afternoon we were sampling my soon-to-be fix. After my first bite of zucchini bread I was hooked, and continued to have a slice every morning that I worked. Needless to say, the following week that I had ceased to work there, I naturally dropped five pounds.

So as soon as I had the chance, I took advantage of the lonely shreds of zucchini in our freezer to make my very first loaf of this beautiful concoction of veggies and grain. It is BEYOND delicious. The crumb topping is to die for. The crunchy, buttery sweet topping is mixed with chopped walnuts, adding a nutty flavor that complements the moist bread. I do wish, however, that I added an extra cup of zucchini.

Nonetheless, out of two loaves, only one remains. And to think they just came out of the oven an hour ago. Our household doesn't mess around.