When life gives you zucchini make this delicious rich bread.
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These courgettes are so good I make them all summer long. Recipe in 3 minutes!
As EatingWell’s Associate Editorial Director Carolyn Malcoun looks for cool farm chefs and other food stories to tell. She holds a bachelor’s degree in journalism from the University of Wisconsin and a degree in culinary arts from the New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team shortly thereafter.
If you have friends family or neighbors with gardens chances are someone has “given” you some zucchini—and if not they will soon. And when they do I highly recommend making this zucchini bread recipe.
Over a decade ago I had just harvested a few giant zucchini from our garden. I sliced and grilled the smaller ones then folded them into cooked rigatoni along with cherry tomatoes mozzarella cubes and homemade pesto. I made our Test Kitchen manager’s mother’s recipe for super-simple baked zucchini with parmesan to serve with grilled chicken. I made a frittata for breakfast. Even after those three meals I felt like I hadn’t made a dent in my harvest.
