What better way to wrap up the last full month of summer than with a recipe that uses up that certain produce everyone who owns a garden is trying to foist onto everyone else right now. Zucchini! Love it or hate it, it is quite abundant this time of year. And even if you don’t like this green veggie, hiding it in a chocolate quick bread is obviously the best thing to do with it. It will certainly make you reconsider your non-zucchini eating stance. And, as usual, we’ve got you covered with a gluten-free variation and a whole wheat/natural sugar variation.
Do you ever base a dinner around a homemade loaf of bread? I certainly do. I love an easy dinner of fresh bread, salad, some good cheese and cured meat. A dinner like this calls for something more than just your basic bread though. I enjoy focaccia for this purpose because it only rises once (quicker to the table!) and the flat surface is ideal for placing that cheese and meat on.
Somehow April is already upon us and I was very excited to learn a while ago that this month is not only National Garlic Month but also National Grilled Cheese Month. I mean, come on. Garlic and grilled cheese? Kinda a perfect combo. And because I love garlic so much I created a bread featuring this humble but amazing ingredient.
This is not your ordinary garlic bread where you take bread and slather it with garlic and butter. The garlic is actually inside the bread, perfuming the entire loaf with garlic goodness. I have been eating it for breakfast, slicing off big slabs and toasting them for my daughter and, of course, making sandwiches out of it. Grilled cheese sandwiches.