This (long) weekend I baked fresh fruit cobbler and zucchini bread. I actually made two zucchini bread recipes, one of which I didn’t like at all, hence this post to remind me which one is good.

From Nancy Baggett’s The All-American Dessert Book: High-Summer Cobbler with Buttermilk Biscuit Crust, with raspberries, blackberries, and peaches.

The top crust is unsweetened biscuit; I vanilla sugar (as opposed to regular granulated sugar) on the top before baking.

I tried two zucchini bread recipes, one from King Arthur Flour Whole Grain Baking and one from The New Settlement Cookbook

I actually disliked the first loaf, from the King Arthur Flour Whole Grain book. The loaf was pale (for zucchini bread) which seemed strange, since it had whole wheat flour, and it was just… off.

The second recipe was the winner. It is, to me at least, what zucchini bread is supposed to taste like.

Of course, I made some changes, such as adding nutmeg (because everything is better with nutmeg), but it was pretty much perfect.

I’m tempted to make some more loaves to freeze, for fall and winter when there isn’t any farmer’s market zucchini. Though I’m considering substituting in some whole wheat flour, to see if I can get it to work.