There is nothing that tastes of September quite like zucchini bread. It is the perfect bridge between seasons, the ideal way to use up any end of summer squash and marry it with the flavors of cinnamon and cardamom that I find myself craving with the approach of fall. This zucchini bread, however, I didn’t even know I needed—a happy accident of a few different recipes test that resulted in, dare I say, true perfection. So much so, I make about a loaf a week, or as soon as one is gone, which in my house, tends to happen very quickly. It’s moist—death of dry loaf cakes—and nutty. And it tastes as much like zucchini as you’d want it to, just enough to know it’s there, but not too much that it’s all you can think about. The bread itself, however, is all I’ve been thinking about for weeks.
Keep reading with a 7-day free trial
Subscribe to amuse-bouche to keep reading this post and get 7 days of free access to the full post archives.