Using a small or medium-sized zucchini is best for this loaf bread, which usually range in size from 7 to 9 inches long. These zucchini have a tender skin and any seeds are soft and small.

Bake until the bread pulls away from the sides of the pan, the top is cracked, the shredded zucchini topping is lightly browned around the edges, and a toothpick inserted in the center comes out ...

Admiring the tubs of zucchini growing on my friend Kassie’s deck, I inquired whether the profusion of blooms and fruit were ...

Usually, from now through fall, we have zucchini coming out of our ears, and I'm always looking for new ways to fix it.

Make up a batch of carrot zucchini muffins for quick grab-and-go breakfasts. With bananas, oats, yogurt, coconut, pecans, ...

My favourite homemade zucchini loaf, however, tastes like summer. It’s bright and sunny from the addition of lemon and vanilla. Take one bite and you’ll understand why.

Bake the bread for 35 minutes, then turn the oven down to 320°F (180°C) and bake for a further 10 minutes. Remove the loaf from the oven, turn out of the tin and allow to cool on a wire rack ...

Thoroughly combine the wet and dry ingredients to form a batter, then fold in the drained and shredded zucchini. Transfer the zucchini batter to a loaf pan lined with parchment paper, then bake at ...

There aren’t a lot of things you can count on happening year after year, but every summer, one thing is certain: our garden ...

Zucchini bread/loaf at Jill’s Table in London, Ontario on Friday August 25, 2023. (Derek Ruttan/The London Free Press) It’s zucchini season and what a season it’s been with all the rain.

Can’t help it — that’s just how I roll. The first recipe that caught my eye in Aimée’s second cookbook was Whole-wheat Chocolate Chunk Zucchini Bread and I knew I had to have it in my life.