Zucchini seems to be a thing in Alaska. According to the author of the cookbook I purchased for this stop on my vicarious food adventures, What Real Alaskans Eat: Not Your Ordinary Cookbook (aff), zucchini is crop that grows easily in Alaska during summer months, as rhubarb is, and is often produced in gardens at such quantity that people have to really stretch their imaginations when it comes to using all the zucchini grown.
I’m a fan of the only zucchini bread I’d tried before baking this bread, which was the extremely moist, cake-like coffee-shop zucchini bread at one of my favorite local coffee shops, the Thinking Cup in Boston, so I eagerly dived into this recipe when I saw that I, too, could make this delicious creation during my time in Alaska. I was also delighted at the prospect of sneaking more vegetables into my diet.
This bread was less of a sweet cake than the version I adore at Thinking Cup (I wonder how much worse for you it is, if at all?), and definitely heartier. Good on its own with some butter—I didn’t feel that jam would pair well with it, nor did this bread seem like it would pair well as a sandwich bread. It’s a hearty solo act.