I made this experimental zucchini bread the other day when I was trying to make banana bread. After mixing most of the ingredients together, I was ready to add the ripe bananas that were waiting in the fridge. However, when I peeled them, they were so far beyond overripe that I had to toss them in the Lomi.
Staring at the bowl of unused batter, I racked my brain trying to figure out what to do. After some silent cursing and thinking, I decided to grab a bag of frozen shredded zucchini from this summer’s harvest and use that instead. I quickly thawed the bag in a bowl of warm water and drained the liquid from the bag. After mixing the zucchini into the batter, I poured it into the bread pan and popped it in the oven.
Voila! I made incredibly delicious zucchini bread! Bob served his up heated with cream cheese spread on top. I heated mine with a little butter instead. The next day my brother and his wife ate it cold and said it was great! Just to be clear, it does not taste like regular zucchini bread. It tastes almost like zucchini cake, if there was such a thing, but it's denser like bread. Regardless it's really good, and this zucchini bread experiment is a keeper! See full recipe here.
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