Zucchini Bread
I love a casual Sunday night dinner with friends. It’s such a great way to make the weekend last just a little bit longer.
This past weekend, our friends invited us to Sunday night dinner and we were in charge of dessert. Since this is probably the last weekend for peaches at the farmer’s market (I am sorry to see them go!), I figured it was one of my last chances to make Cornmeal-Olive Oil Cake topped with Poached Peaches in Rosemary-Honey Syrup. The cake was moist and dense, and we all agreed that cornmeal is a delicious addition to dessert. Simple to make, the rosemary-honey syrup was sweet, fragrant, and complimented the peaches perfectly.
Inspired by the 2 1/2 pounds of squash I got from my farm share last week, I also tested a new recipe for Zucchini Bread. Finally! A zucchini bread that is not sugary sweet. Lemon zest, cinnamon, and curry form a surprising flavor combination that works really well. This recipe yields enough for two loaves, so I saved a loaf for us and took some muffins to our hosts to enjoy with coffee for breakfast the next morning…assuming they lasted that long…the muffins, that is…
