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The vegetables keep coming each week. And each week, it’s still like Christmas even though we are half way through the Pickney’s Produce spring season.

It never seems to amaze me the vegetables we get. Sometimes the hardest part is trying to decide what to do with the vegetables you might get week in and week out. One of those is squash.

The running question each week is, “What are you going to do with it now?” While I have a few things I want to try, my tried and true staple has been zucchini bread.  I have a slice or two for breakfast and it also makes for a great afternoon snack.

I’ve taken, altered and sort of combined a recipe by Emeril and Paula Deen to get something that tantalizes the taste buds.

 

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