Zucchini Bread.

Yesterday was a nice little day in my world. I signed my offer paperwork for my new job, made zucchini bread from the first zucchini in my garden, and drove to Boise to pick up my little brother. He left his Harley here a few weeks ago when he was visiting and is now going on the next section of his 5 leg trip he's making. He's going to take back roads from here to Salt Lake, going through Yellowstone on his way.

I wrapped up a mini loaf of zucchini bread for him to take with him. I also wrapped one up for our friend down the street. He is the coolest guy and has tons of peppers growing in his yard. He gave us a lot of peppers yesterday and I think I'm going to end up drying them in the oven because I'm not sure what else to do with them as I have a ridiculous amount of peppers in my garden too. It seems like we all grew the same things this year, peppers and tomatoes.

If you have zucchini coming out of your ears and want to make zucchini bread, this recipe is excellent. My only suggestions would be to use a little less cinnamon than it calls for, and to not drain the zucchini. Most zucchini bread recipes call for you to drain the zucchini but this one is much too thick without that extra moisture, which is awesome since it cuts out a step! The recipe makes two normal sized loaves or about 6 mini loaves, which are great for sharing.