I've been on-site out in Garrett County, Maryland at FireFly Farms headquarters this week! This recipe post wouldn't have been possible without the collaboration and generosity of our awesome team members. Joanne, one of our retail specialists and farmers market liaisons offerred up a gorgeous zucchini from her garden in Friendsville, MD. Thanks Joanne!
I love this recipe for two reasons: it's easy and always comes out moist and delicious. One of the fun things about making sweet or savory breads is you can easily throw in extra ingredients (I added dried cranberries) to make the recipe extra special. 

Here's what you'll need:

2 eggs, beaten
1 1/3 cup sugar
2 - 3 teaspoons vanilla
 1 large fresh grated zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried cranberries (optional)
Allegheny Chevre (optional)
Apple & Peach Raw Blossom Honey (optional)

Wait until loaf has cooled completely before cutting!

How to do it:

Preheat oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Add in the grated zucchini and then the melted butter. Scatter baking soda and salt over the mixture and blend in. Add flour, about a third at a time. Mix in the cinnamon and nutmeg. Fold in the dried cranberries. 

Divide batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans for about 10 minutes. Turn out onto wire racks to cool completely. Makes 2 loaves.

Toast a few slices of the bread on a panini press (or toaster oven) until golden brown. Spread Allegheny Chevre on toast and drizzle with honey. I had this for breakfast with blueberries and coffee. Absolutely divine!

--  Local Zucchini Bread with Allegheny Chevre & Raw Honey provided by Daniel 


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