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It took me all summer to get around to making zucchini bread. I don’t have a go-to recipe, and I wasn’t feeling inspired. I didn’t want spices. I didn’t want nuts. I didn’t want chocolate.
I wanted this, although I didn’t know it yet. Butter, infused with basil and mint, so flavorful and delicious that I almost canned the baking idea in favor of just tossing that butter with shredded zucchini. (I’ll be doing that too, you can be sure.) The subtle tang of rye. A little sugar, but not so much that you couldn’t still slather a slice in raspberry jam. And we have. Oh, we have. Continue reading