Even though zucchini keeps pretty well in the fridge, I still feel the pressure to use it up. Zucchini bread is a classic, of course, but this recipe ups the ante with chocolate chips and walnuts. Now, I don’t usually choose to add nuts, but since I’ve been eating more veggies and less meat, I thought it was a great way to sneak a little extra protein into my diet.
Grating zucchini is a great arm workout for those of you as out of shape as I am! You’ll need 1 and 1/3 cups. I didn’t peel my zucchini, but the original recipe suggests you do.
By far the greatest part of this recipe is the “dump and stir” aspect. Add all ingredients to a bowl. Stir. Bake. Eat.
90 minutes at 350 F later, the zucchini bread is ready.
About 5 minutes before the bread is actually cool enough to handle, I am already burning my fingers enjoying a steaming slide with a glass of milk.
CSA in the Suburbs 
