Recipes
Pastry
Bread
Olive oil zucchini bread

Olive oil zucchini bread

Bread

Adapted from The Kitchn, this is zucchini bread the way I prefer it--minimally sweet, warmly spiced, with a savory edge from olive oil and a bit of whole wheat. Squeezing excess water out of the zucchini makes for a lighter, less gooey cake texture (and lets you cram more zucchini in). Like all quickbreads, this keeps amazingly well in the freezer, and leftover slices are fabulous toasted with a swipe of peanut butter.