Happy September, friends! First, can we even believe it’s September?? I cannot. Call me a cliche, but I’m firmly in the this-summer-flew-by camp. I feel like I still need a few good days of dipping myself in the lake, eating drippy ice cream cones and toasting marshmallows for s’mores over a bonfire before I can say bon voyage to this sunny season.
That being said, I also do love me some autumn. Chunky sweaters, cozy scarves, colored leaves, pumpkin spice lattes, crisp air… oh man, it’s so good. But I can wait at least another month or so before fully embracing that situation.
That’s partially why I’m bringing to you today my Mom’s zucchini bread — because to me, this bread is the perfect bridge between summer and fall. It utilizes one of summer’s most prolific crops, but it’s baked into a soft, moist, dense, spice-laden loaf that goes perfectly well with cooler temperatures and warm drinks. It’s one of the most quintessential recipes of my childhood, and I’m amazed it’s taken me this long to bring it to your face.