I love quick breads. they are easy to throw together and down-home good to eat. The classics will always be a staple in my recipe book: zucchini bread and banana bread (especially fancied up versions like my Milk Chocolate Caramel Banana Bread).
They remind me of summer, especially zucchini bread. Growing up, my father always had a garden in our small suburban backyard. Tomatoes, green bell peppers, cucumbers and zucchini were always present. But those zucchini! The legends say that neighbors would leave piles of zucchini in peoples front seats in the summer if they left their car windows open. The huge harvest (yeah, even in our suburban backyard we could call it a harvest) lead to forceful sharing of baseball bat sized produce and the need to find delicious recipes.
Zucchini bread it is. I could eat zucchini in just about any fashion, from zoodles (yep. I have one of those fun spiralizers), to pan fried with olive oil, cooked with red sauce and mozzarella to well, baking it into yummy desserts.
Granted, this was usually a breakfast item for me and it didn’t include the lemon glaze that I’ve added to it. But I did throw in some plump, sweet blueberries, so… Balance. Glaze/fruit. Evens out.
I like to make big single loaves that rise tall like a real loaf of bread rather than short loaves. I have no real reason. But you could easily reduce the baking time of my recipe to bake two shorter loaves or to use mini loaf pans (which are super fun!).