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bj vArnms HUTCHINSON
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THERESA REYNOLDS
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I jacking the excitement of yeast, quick breads depend on the quality and combination of their ingredients. Often, batches are made up to dispose of a surplus of seasonal fruits and vegetables. The occasion of my first encounter with zucchini bread was one of these.
A friend, overwhelmed by her first garden’s produce but unwilling to let any go to waste, produced a loaf of zucchini bread, saying proudly, “You can’t taste the zucchini.” Although she felt very thrifty, the cost of the walnuts, sour cream, butter, eggs, brown sugar and spices removed the elements of thrift from her industry.
The truth is, however, ^ you
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