October 2011. Fascinated as we were by George Gurtner's article on Diamond Jim Moran, we couldn't wait to try one of Moran's recipes. It was a tough choice, but we ultimately decided to try the recipe for zucchini bread... mostly because it's easy to slice and share around the office.

This recipe is a snap, especially if the ingredients are mise en place before building the batter. Before we combined the eggs, sugar and butter, the chopped almonds, grated zucchini, and sifted flour mixture were on standby in their own little bowls. As the chocolate melted, the egg mixture came together easily, and from then on it was just a matter of stirring things up and popping the loaf pan into the oven. We did a toothpick test after only an hour, and weren't we glad. The toothpick came out completely clean, so we removed the pan from the oven and let it cool.

The final instructions of the recipe advise: "Serve when thoroughly cooled or chilled." We heartily disagree! Upon first sampling, when the zucchini bread had completely cooled, we found the final product to be underwhelming. Not bad, by any means, just not incredible. On round two of samples, we warmed our slices in the microwave for about ten seconds. That's the way to go: heat this dessert up and serve with a glass of milk. Other than the butter and sugar, the highlight of this recipe is the almond crunch. It's good eating, folks! Give this recipe a try. Recipe for Zucchini Bread...

Add Comment