It’s that time of year. Gardens are in full swing and we’re enjoying the great fruits, vegetables and herbs that we’ve got planted this year. We didn’t plant any zucchini this year though and while I don’t miss having the glut of squash this time of year, I do miss the challenge of coming up with new recipes to use it all up.

This recipe isn’t like any zucchini bread I’ve ever had. It’s not a quick bread like you would expect, and it’s certainly not sweet. It has red peppers and green onions that really make the dough pop and creates a beautiful loaf. It was great fresh out of the oven smeared with butter and even better the next day toasted and eaten with some soup for lunch.