Zucchini Bread

So, anyone who’s browsed my blog knows that my beloved grandma took a few shortcuts in the kitchen.  Let me tell you something, here, in this recipe, she did not.  I did.  It’s the dead of winter in February 2021 and not only is fresh zucchini hard to come by, it’s impossible to find.  Between the winter months and the pandemic, it’s just another food that’s fallen into the food shortage.  

But heck if I had a craving for this memory inducing treat.  I strongly considered the yellow summer squash that has the same distinct feel of zucchini but not that great green and unique flavor.  Now, if you’re in the mood for the fresh stuff, and can only find the yellow squash, go for it.  It has the same texture and nutritive values, just don’t include the seeds. 

Gosh, what’s a person to do when they really want that zucchini flavor?  Head to the freezer section at the local grocery store where the new fad of spiralizing all the veggies comes in handy.  I picked up some spiralized zucchini in a 12 ounce bag, not store brand, since I tried that too and it was a brick of water and yuck. 

So head on over to my recipe to check out the delicious, simple and now, year round indulgence. 

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