I’m back, nearly three years and a master’s degree later. It’s only fitting that my first post back after my hiatus for school should be something with zucchini. And given the time of year, zucchini is in steady supply from the garden. Finding a use for all the zucchini is always a challenge. There are only so many variations of zucchini bread one can make. Zucchini are particularly challenging if allowed to grow too big because their skin gets tough, and my garden zucchini tend to be on the larger side. This recipe calls for peeling the skin from the zucchini first. If you are using smaller zucchini, you can opt to leave the skin on. You’ll just need two or three smaller zucchini instead of a larger one.