A friend of mine recently baked a loaf of zucchini bread which did not turn out as she had planned, so I decided to try the recipe that I had bookmarked a few weeks ago from Made By Melissa, thinking I could recommend the recipe to my friend.  I chose this recipe because of the use of ginger – I just love the taste of ginger!

Melissa’s recipe makes 2 8×4-inch loaves; I decided to make 1 loaf and use the rest of the batter for muffins (more kid-friendly, I thought).  I had just enough batter to make exactly 12 muffins.

I was totally blown away by this zucchini bread.  As I said, I had never eaten zucchini bread before, and didn’t know what to expect.  It is possibly the moistest bread I’ve ever eaten, and while it might have had a slight taste of zucchini, it tasted mostly of cinnamon and ginger.  It was absolutely delicious.

I will definitely be making this recipe again!  I can’t believe I’ve waited this long to bake zucchini bread.  My next venture with zucchini might include chocolate zucchini cupcakes – the zucchini made the bread so moist, and I would love to see if it has the same effect on chocolate cake.