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Zucchini Bread Perfection

August 25, 2009

P1020957

Yesterday was the first day of the Fall Semester, which magically meant that the air was crisp and cool, the sun was warm but not burning, and massive amounts of zucchini bread had to be made.  While I zipped around campus on my bike feeling pretty cool (Really, get a bike.  You get everywhere super fast and feel amazingly superior to anyone who wanders into class a solid 10 minutes late.  Had they ridden their 10-speed, they would not be avoiding people’s stares.), I realized how much I am looking forward to Fall.

While Summer was filled with glorious amounts of sun (even here in Pittsburgh) and many excuses to do absolutely nothing, I love being able to wrap a gorgeous scarf around my neck and stroll around campus, actually craving a hot coffee and lots and lots of fresh zucchini bread.

We made our own with a humongous beauty from the Farmers Market in Oakland using this vegan recipe.  To our muffins we added chopped walnuts, but we went all out with the loaf and added plenty of cocoa powder and semisweet chocolate chips.

There may be a better way to kick off a morning in Fall, but I don’t know what it is.

What’s your favorite fall treat?

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