The dear friends I made in Pittsburgh who allowed me to bake whenever I wanted in their kitchen let me bake one more time. But they had a request: Could I use some of the zucchini that was given to them?
I was so excited about this request! Last year I wanted to bake with my NYC's friend's zucchini crop from his garden, but his crop was late/non-existent. I was overjoyed and quite amused by how large the zucchini was from the Pittsburgh garden.
It was still warm when I offered it up to my opera friends during our end of season party. The inside of the bread was moist and almost cake like and the hint of cinnamon paired surprising well with the zucchini. Let's just say it was gone before a soprano could finish singing Sempre libera.
Erika's Extras: I omitted the walnuts in this recipe.
Bake well and prosper!