When I first began baking with zeal, I used to bring baking, as most of us do, to the office. A real office. A real job actually! I worked for a university and was thrice, by acclamation, voted president of the coffee club. Zucchini bread was considered novel (once) and when I brought this gorgeous, moist, lovely loaf in, no one would touch it! Finally, the guy that ate everything, gave it a try. As he dove in for this third slice, the rest of the office caught on and the cake was history, way before the second coffee break of the day. They say this cake was invented to get rid of excess zucchini. I think it is the other way around. This recipe is packed with flavor and also makes very fine zucchini muffins. You can switch cranberries or dried cherries for the raisins and/or frost it with a carrot cake cream cheese frosting if you like.
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Hi there, fellow home and pro baker and fan of