This loaf is kind of tripping me out right now. All my life I have associated zucchini bread with Christmas. I mean, I always knew that zucchini was a summer vegetable, yet I never thought of making zucchini bread in the summer until just now.
Let me explain. I grew up in one of those cozy, suburban towns where there were no fences because it was ok to play in the neighbors yard, and where kids were free to ride their bikes all over town because if Katie’s mom saw you misbehaving 5 blocks over, you could bet your ass she was going to call your mom and tell her. Everyone knew everyone in the neighborhood, and during the holidays, each neighbor would make their “specialty” baked good (or similar, my mom made a cheeseball) and went door to door giving a portion to each neighbor. Our all time favorite was our forever neighbor, and close family friend, Mary Spencer, who made a mean zucchini bread. Ok, it was the only zucchini bread I had ever had, but it tasted awesome! She would bring us a loaf a day or two before Christmas, and we would always eat it for breakfast on Christmas morning. A few years ago, I got the recipe from my mom, and I now make it for me and The Hubs for Christmas every year. Hence, the tripping out by making it in the summer time.
I made two loaves on Sunday, but substituted almonds for the walnuts since that’s all I had in my pantry. Summer or winter, its still awesome!
Sift the dry ingredients together and add to the above mixture a little at a time.