I've had quite a few zucchini this season.
Most have been used for the earlier post about zucchini, butter and parm.
But about once a week I have enough to make some zucchini bread.
I just use the recipe in my red and white checked Betty Crocker cookbook.
The only change I make is omitting the nuts and raisins and adding 1 cup chocolate chips.
Because I'm cool like that.
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