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"   We have the BEST Zucchini Bread recipe at Good Housekeeping. We&amp;#039;re all kind of obsessed with it. You&amp;#039;ll understand why the minute you smell it baking in the oven...mmm!  Of course we try our best to buy produce when it&amp;#039;s in season but zucchini is something you can get year round at the grocery now and we couldn&amp;#039;t be happier\u2014zucchini bread is the perfect cold weather treat! You see, our recipe&amp;#039;s loaded with cinnamon, orange zest and chopped walnuts. Serve it with softened butter or cream cheese and you have a fabulous snack for a chilly afternoon.  Since this recipe is one of our favorites (and we make it so often) we&amp;#039;ve adapted it a bunch over the years. So here are 7 easy tweaks from the Good Housekeeping staff for taking the best zucchini bread ever to the next level! 1. Make Zucchini Bread Pudding: Cut zucchini bread into 1-in. cubes. Toast in a 350\u02DAF oven until dry and crisp. Transfer to a 2-qt. baking dish. Whisk together 1 1/2 c. milk, 2 lg. eggs, 1/4 c. sugar, and 1/2 tsp. vanilla extract. Pour over bread cubes. Sprinkle with chopped walnuts and bake in 350\u02DAF oven for 20 to 25 min. or until custard sets. \u2013 Sherry Rujikarn, Assistant Food Editor 2. Change The Mix-Ins: Use 1/2 tsp. finely grated lemon peel and 1/2 c. chopped pecans in place of the orange zest and walnuts for a fresh new flavor. Or stir 1/2 c. dried cranberries into the batter before baking. \u2013 Cathy Lo, Associate Food Editor  3. Make Zucchini Muffins: Line one 12-c. muffin pan with paper liners; divide batter among the prepared cups and bake 20 to 25 min. (keep an eye on them) or until a toothpick inserted into the center comes out clean. \u2013 Erin Phraner, Associate Food Editor 4. Top With Fancy Butter: Beat 3 Tbsp. maple syrup and 1 c. unsalted butter, at room temperature, in a med. bowl until combined. Slather on slices of zucchini bread. Store butter in an airtight container in the refrigerator for up to 1 week. - Emily Weinberger, Kitchen Appliances &amp;amp;amp; Technology Product Analyst 5. Turn It Into Dessert: Serve slices topped with this warm fruit compote and a dollop of sweetened whipped cream for an easy, elegant dessert. \u2013 Sherry Rujikarn, Assistant Food Editor 6. Quick Ice Cream Topping: Cut zucchini bread into cubes and toast in a 350\u02DAF oven until dry and crisp; cool and crumble over scoops of your favorite ice cream. \u2013 Cathy Lo, Associate Food Editor  7. Make Zucchini Bread French Toast: Whisk 3 lg. eggs, 1 c. milk, 1 tsp. vanilla extract and 1/4 tsp. ground cinnamon in shallow baking dish; soak 1-in.-thick slices zucchini bread, both sides, to coat. In a nonstick skillet, brushed with melted butter, cook slices 5 to 6 min. or until golden, flipping once. Serve with maple syrup. \u2013 Erin Phraner, Associate Food Editor Here&amp;#039;s a short video with tips for making our Zucchini Bread recipe even easier \u2014 for more zucchini love, check out these 14 Delicious Zucchini Recipes on the Good Housekeeping website!      "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a19064/best-zucchini-bread-recipe-tweaks/>