Last Saturday I had a zucchini bread-making extravaganza! I used up the last of the zucchini we harvested from our garden and made four batches of this sweet quick bread – that’s a dozen small loaves and two large loaves and put them in our chest freezer to keep them fresh for future breakfasts. We love them with our quiche or breakfast souffles or for a mid-afternoon snack. Friends and family rave about our zucchini bread and it’s a joy to serve it!