Something had to be done. We've been picking zucchini on a daily basis now, and so far we've been using everything in savory dishes...grilled zucchini, for example. But there's only so many times a week (or a day) we want to eat it after a while, so I said I'd make zucchini bread to use up some of the excess.
I tried out this recipe to accompany the Leek and Potato Soup I made the other night. It's pretty simple to make, it cooks quickly, and is pretty tasty. It's more like a biscuit than a bread in texture, and I think an improvement to the overall flavor would be to mix some of the the minced, sauteed onion into the dough in addition to scattering it on top. That's just my opinion.
Okay, here's what you'll need to do.