To kick off prime zucchini season, May to August, Monday, April 25, is the day to bake some of that lusciously rich and moist zucchini bread. We've gathered all sorts of variations on the theme, from dessert-friendly bread pudding to the classic quick bread.
What to do the leftovers? Lightly toast a slab and spread with peanut butter for a snack, mix crumbs into some hand-churned vanilla ice cream, or layer thin slices with whipped cream cheese frosting then top the frosting with mini chocolate chips.
From The Daily Meal
I discovered chocolate zucchini bread one summer day when I thought I had enough bananas for a quick bread...
From Cooking.com (Photo, Right)
Emeril's (Photo, Left)