I know, this time of year everyone and their brother talks about all the things you can possibly make with zucchini and tomato. I'm just gonna go ahead and jump on this bandwagon, because I've been lucky enough to eat half my body weight in zucchini and summer squash this year.
In my personal opinion, zucchini and summer squash are delightful just as they are, and can be consumed with pleasure in just about any form. My husband disagrees.
In the interest of fairness (also because for the first time in five years it was a mild enough summer for me to spend more than 38 seconds in my kitchen), I decided to bake some of those delightful vegetables into delightful treats.
The first thing I made was a coconut zucchini bread.
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Next up was this absolutely incredible double chocolate zucchini bread. They call it bread mostly because you bake it in a loaf pan--but it's basically cake. And decadently delicious.
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Mine didn't bake quite long enough, so it didn't have that perfect crumb, but it was still amazing. Very rich, but hey, you're sneaking a veg into your dessert!
Then I decided to go the route of plain old zucchini bread. I tested out two recipes. First, from The Kitchn.
I'm generally a big fan of the Kitchn, I think they have great tutorials and consistently delicious recipes. They are actually a go-to for me when we are having company and I want something on the more impressive side.
Thus, it was quite a surprise that this recipe wasn't fantastic. It made a perfectly fine zucchini bread, but not the moist, crumbly treat that I associate with the title. Instead it was a little dry, and (dare I say it?) cardboardy. Not my favorite.
Finally, I found this recipe from Good Housekeeping (go figure). This was exactly what I was looking for in a zucchini bread recipe--moist, just a little sweet, perfect texture. This is now my go-to recipe.
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Those has been my squash-related escapades this summer...do you bake in the summer? Have a go-to summer recipe?
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