By Shannon S Morgan, CIC, CPIA

I can’t think of a better way to celebrate National Zucchini Bread Day than by giving away loaves of delicious zucchini bread. If you haven’t been fortunate enough to eat zucchini bread, imagine carrot cake without the sweet icing and replace the overpowering orange carrots in your mind with mild and moist zucchini. With hints of cinnamon and nutmeg; and a thin layer of butter, this sweet and savory treat is difficult to resist.

I grew up in a family friendly suburb of Chicago, on a street that was filled with kids. Long summer days were spent playing until the sun set and the street lights came on. Instead of texting or snapchatting friends, we rang door bells to find them. My parents sat on the wooden deck behind our house drinking homemade sun tea with other neighbors. The gallon glass jar of sun tea was a daily ritual for my mom, who put it outside to brew every warm, summer morning. Another summer time favorite were fresh foods made from our garden. As spring melted into summer, my dad would get out the rototiller and prepare the soil for planting tomatoes, strawberries, peas, green beans, rhubarb, broccoli and zucchini. If you have ever grown zucchini you know that a couple of plants produce a huge amount of zucchini. My mom’s favorite way to use the plentiful zucchini was in bread. Our summer garden yielded so much zucchini that she froze the grated zucchini so that we could enjoy her bread long into the cold winter months.

Zucchini bread brings back so many warm memories of my own childhood, I would like to share some with you on National Zucchini Bread Day. Stop by our office at 5020 Tamiami Trl N on National Zucchini Bread Day for a free loaf of bread while the supplies last. Click here to get a copy of the recipe.

Zucchini bread recipe