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Remember that giant zucchini that was so big it got belted into the passenger seat of a car? You might get sick of zucchini bread by the end of the summer with that monster.
Fortunately, Flora Fauna Fortuna has a great little twist on zucchini bread that will change things up, at least a little bit. Michele added a half cup of golden raisins, which isn't unusual, but also added an entire cup of shredded fresh basil. Adding a strong herb like basil is a great idea for zucchini bread in general, since all the zucchini breads I've ever tasted usually taste like...bread.
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7-11-2007 @8:19PM chris said... Kinda reminds me of the time I added a cup of seeds to my healthy bran muffins.....oh yah, crunchy! Ok, so I'll make the Zucchini bread, but in a muffin tin, OK? Now take a look at www.biscuitbaker.com/bran_muffins.html
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7-12-2007 @12:19PM MJ said... This type of cake is great, even better a couple of days later. The older the cake gets the moister it gets. When I make these type of breads I give them as gifts. I wait a couple of days so it can be moist and flavorful. Otherwise it tastes like bread. Never tried basil in cakes, will give this a try one of my favorite herbs growing in my kitchen window!
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