Zucchini bread for a different season

08/22/2011 | Poughkeepsie Journal (N.Y.)

Zucchini is abundant now, so it's a good time to make zucchini bread, freezing some to give as gifts over the winter holidays. Kate Cavotti, a professor in baking and pastry arts at CIA, offers a recipe for a moist bread that uses unpeeled zucchini and is flavored with orange zest and toasted walnuts or pecans.

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Poughkeepsie Journal (N.Y.)

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