There’s a large wooden fruit bowl to the left of my kitchen sink.
It’s usually filled with everything but fruit including sweet potatoes, garlic bulbs, a few wooden toy trains and lately: zucchini.
I make zucchini bread at least once a year, in summer obviously when the entire universe seems to be inundated with the sheer thought of zucchini.
But I don’t mind, really.
I love a good zucchini bread spiked heavily with cinnamon, that begs to be gobbled up with strong coffee and 5 minutes of peace and quiet. I can’t imagine anything more heavenly.
And this delectable chocolate chip version, baked ‘bundt cake style’ certainly hits the spot….