Zucchini, a member of the squash family, originally originated from Mesoamerica and made its way across the globe and was cultivated in Italy after being introduced by European colonists. Along with the flowers of the plant, this fruit can be eaten cooked or raw.
From zucchini noodles as a low carb alternative to being a mix in for your favorite dish, zucchini is such a versatile food. Although I enjoy many recipes including zucchini, my absolute favorite way to eat it is in zucchini bread.
My son used to be *OBSESSED* with muffins as a toddler and when I was a stay at home mama, I was always on the lookout for quick bread recipes to put in muffin form for my two littles. This zucchini bread from Southern Plate is hands down the best recipe I have tried!
Every summer, I shred up leftover zucchini from the garden to freeze and use throughout the year, mainly to use in this bread. It’s been my go-to recipe for five years now. The notes of cinnamon is reminiscent of the friendship bread my parents used to make when I was a kid, and every time I make this, it gives the warm fuzzies of nostalgia.
When I get home from work this evening, I believe I’ll celebrate national zucchini bread day with making a loaf! Let me know in the comments if you make this bread and be sure to tell me what you think about it. Happy baking!
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