Summertime, the perfect time for zucchini bread, what a way to use all of that zucchini that gets harvested. This time the zucchini was complements of my new friends in Napa and their abundant garden. (Thanks Penny and Bonnie!)
The zucchini was huge, enough for lots of zucchini bread, and even a bit more for the freezer so I can bake more in the winter.
And the perfect way to christen Art’s Mixer at Holly’s Diner! You can find the recipe on the menu. It’s under Guest Chefs, Brenda’s Zucchini Bread.