August means zucchini days, doesn't it? My in-law's usually have and abundance of zucchini (as I'm sure many of you have), but this year they've had a mother deer and her twin babies (darling, but a bit of a nuisance) visiting the garden daily. They seem to love the blossoms, so this year each zucchini we do snag is kind of precious!
I got this recipe from my mother-in-law several years ago. I didn't get around to posting it last year, and I wanted to make sure to get it done this year. The recipe takes about 3 cups of zucchini, so for those of you who have zucchini coming out of your ears, it's the perfect way to use up a lot of it!
|Click to Print|
I always add the chocolate chips (semi sweet), but that's about it as far as optional ingredients go. I do remember my mother-in-law making it with all the optional ingredients, and it is fantastic!
I also have to say I loved getting out the cinnamon, nutmeg, and cloves for this bread. Fall ingredients are beginning to make more of an appearance these days at our house. I LOVE them, and how they smell when baking!!
We also have a family favorite pumpkin bread that is very similar to this zucchini one.
|Old Grist Mill Pumpkin Bread|
And here are the most AMAZING zucchini cupcakes you'll ever taste! The frosting is perfection!
|Zucchini Spice Cupcakes|
What are you doing with your zucchini this summer?
Thanks so much for stopping by! I hope you found a little something worth your time.