loaves of zucchini bread 

Do you still have a refrigerator drawer full of zucchini from your fall harvest? I do, and after I’ve eaten all the squash casseroles and all the fried, baked, and stuffed zucchini I can handle, I bake bread.

I know, some people run from zucchini bread as fast as they run from offers of the fresh stuff. But not if they’ve bitten into this recipe, courtesy of my mom. Once they’ve tasted it, even diehard zucchini bread haters will follow me almost anywhere for another slice. I think it’s the pineapple, an ingredient that adds a sweet little zing and makes the bread extra moist.

zucchini bread slice

This versatile bread is good any time of day. Warm it for breakfast; serve it alongside quiche and a salad for a filling lunch; enjoy as a snack; serve as dessert with a dollop of whipped cream or a side of applesauce.

The following recipe makes two loaves of bread. It freezes well, so you can eat one now and freeze one for later. During the prolific zucchini season, you can mix up several batches and store the loaves, well-wrapped, in your freezer. You’ll find they come in handy when the next potluck rolls around—or any other occasion when you’re called on to take a dish. No muss, no fuss. An all-around winner.

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