Olive Oil Zucchini Bread

My mom grew a garden in Plattsburgh, NY and summer always meant an abundance of zucchinis. She gave plenty away to neighbors but also made delicious squash forward recipes including Zucchini Bread.  I happened upon this terrific recipe in the NYTimes Cooking app by my favorite, Melissa Clark. It came out moist, incorporating olive oil and yogurt, but not too sweet – a slice was perfect for breakfast, a snack, or dessert.  Your kitchen will have a beautiful, cinnamony aroma as it bakes and may stir up loving memories for you as well.  Thanks for inspiring me, Mom!