This is another recipe I picked up from a neighbor. This one I learned from the Italian grandmother next door. She had a never-ending supply of those sugared jelly candies that looked like orange slices and she always had something cooking. While this may not be a traditional Italian recipe, this savory bread is a great way to use summer zucchini. Enjoy it for breakfast with a boiled egg, as a nice addition to a brunch buffet, or packed in a weekday lunch.
Bake for 30 minutes until golden and a toothpick inserted into the center comes out clean.
Originally from Utica, New York I'm now a displaced Yankee living in the South. I make a lot of Sicilian dishes that were handed down from my Dad's side of the family as well as what Dad would have called "American-eesh" things. Between marrying into a Polish family and moving South my cooking has definitely evolved. Luckily my husband and son are willing participants when it comes to my kitchen experiments and will always tell me if a recipe is a "keeper."