Zucchini Nut Loaf

Two words: zucchini season. And this recipe is exactly what you need when the garden won’t stop producing.

Shredded zucchini disappears into a cinnamon-and-nutmeg-spiced batter, leaving behind nothing but moisture and a tender crumb. Pecans add crunch, raisins bring pockets of sweetness, and the whole thing bakes into two gorgeous loaves.

The recipe makes a pair, which is perfect: one for now and one to wrap up and share with a neighbor, freeze for later, or, let’s be honest, eat by Wednesday.

It’s the kind of no-fuss baking that fills the house with the smell of warm spices and feels like a hug.

Pro Tips

• Shred the zucchini on the large holes of a box grater. No need to squeeze out the moisture; it’s what keeps the loaf soft.
• Check for doneness starting at 35 minutes. A toothpick in the center should come out with just a few moist crumbs clinging to it.
• Let the loaves cool in the pans for about 10 minutes before turning them out. They’re delicate when hot.