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If you live in the midwest part of the United States, then you are currently smack dab in the middle of the zucchini harvest.  Zucchini is plentiful here in Ohio, where I live, and you can find them in grocery stores and supermarkets as well as local farmers markets right now.

Zucchini is one of those vegetables that I have never liked.  I like most vegetables, and zucchini is fairly inexpensive when bought locally, and it is also very nutritious.  Just as an aside, most vegetables are much more nutritious and flavorful when bought directly from local farmers, and right after they are harvested.  So it makes sense to use the zucchini in as many recipes as possible.  Unfortunately, it all comes back to the fact that I don’t like the flavor of zucchini, and I am sure that I am not the only one.

One of the easiest ways to incorporate zucchini into a meal plan if the family does not like the taste is to make zucchini bread.  For those of you who have never tasted zucchini bread, it doesn’t taste at all like zucchini.  Most zucchini breads taste like cinnamon primarily, and they are extremely moist because a lot of the moisture comes from the zucchini.

Zucchini bread freezes very well, and actually comes out of the freezer better when it went in.  It tastes good cold or warmed, and can be lightly toasted and served with butter or another spread.  While it can be eaten alone, zucchini bread is best as a side or dessert with coffee or tea.

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