Zucchini can be found year round at most grocery stores, but summer is the peak season. When the days start getting shorter, and the zucchini (seemingly exponentially) start getting bigger, and bigger, it’s time to turn this workhorse veggie into a a meal everyone can get behind.
A little bit of a twist on the flavors and textures of carrot cake, this is a full-flavored, cinnamon-laced bread. Enjoy it as a tea cake or occasional morning treat. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.