Writing about zucchini for yesterday’s Carding Chronicle reminded me that I wanted to share this recipe with you.

This is my family’s favorite zuke bread recipe, heavy on the cinnamon and not too sweet.

When it’s cool, I wrap it in waxed paper then foil, pop it into a labeled plastic bag and store it in the freezer until it’s really appreciated in January, all warmed up with butter.

Enjoy!