Did you know that I write a weekly newspaper column for The Bangor Daily News called Maine Course? In this week’s column, I share a recipe for Cinnamon Zucchini Bread. With zucchini in season, now’s the time to enjoy tender breads like this.
Since 2014, I’ve written a weekly newspaper column about food and life for the Bangor Daily News. It’s called Maine Course (aptly named by my brother), and appears online every Tuesday.
This week’s column features a recipe for Cinnamon Zucchini Bread, a tender bread filled with fresh, shredded zucchini. This is a recipe that my family back in Connecticut adores, and one that I love to share. The column is about making friends and my daughter’s ease with people.
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.