Zucchini Cheddar Bread from Joy of Cooking

Joy of Cooking Zucchini Cheddar BreadOn Friday afternoon, during what, until very recently, was called naptime (don’t it always seem to go that you don’t know what you’ve got til it’s gone?), the preschooler and I made this scrumptious bread. This may not surprise you coming from someone called umami girl, but I always find there’s something extra enticing about savory aromas, as opposed to sweet ones, wafting from the oven on a baking day. The sharp little bursts of shallot, cheddar, basil and dill coming from this one made me wish that my computer had a scratch and sniff button. How much would you rather have that than a new version of Excel?

This quickbread is great as is, or with a little butter, on the day you make it. It’s also excellent toasted on subsequent days. Its only real flaw, to my thinking, is the relatively small amount of zucchini it uses per fairly giant loaf. If you find yourself with a couple of very large zucchini, you may find yourself baking a loaf or two for everyone you know.

Carolyn xx

 

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