In the Pacific Northwest, where my husband and I live, summer is winding down and fall is quickly sweeping in. Leaves that were once green and full of life now lay crumpled on the ground in hues of brown, orange, and gold. Rainy days are back to stay, and the cool, damp mornings make me long for a cup of tea and a good book.
This zucchini bread is a delicious treat that both vegans and omnivores will enjoy. Moist on the inside and chewy on the outside, there are subtle notes of cinnamon and vanilla that pairs well with your afternoon coffee and a good book in the sunshine.
Since zucchini is a summer squash, this recipe is perfect for the months of June-August when you have an excess of zucchini needing to be harvested in the garden, or when they show up fresh at the market. As a plus, you can even use those overripe bananas that have been sitting on the counter a little too long!