When I moved into my apartment, I’d hoped that I might be able to grow some plants on my back patio. I had visions of herbs of every kind, tiny eggplants, okra, chili peppers, an endless flow of zucchini, and maybe even some lettuces in the shady parts of the patio. It turned out, though, that my patio is nothing but shade—and I could not bring myself to go to the trouble of gardening at all when my only yield would be lettuce. I’m sad about the herbs, but I’ll confess to a slight relief that I’m not subjecting myself to the torrent of zucchini that gardeners complain about come summertime. Now I can procure precisely as many zucchini as I need. No more, no less.
And then you can make things like this, which requires exactly one zucchini:
While I’ve never much cared for sweet zucchini breads (despite my general glee at sneaking vegetables into desserts), this savory one hits the spot. I was inspired to make it by the lovely ladies of Whisked, who enticed me with a sample of a similar bread a few weeks back. Everyone should check out their wares at the U Street Farmers Market—but in case they’re out of their savory zucchini bread, this one is almost as good.