This may become my go-to recipe for zucchini bread. I made a few minor changes (I hear you laughing, you who know me well), but the basic recipe is from the Essential New York Times Cookbook. I do have a beef with the way it’s indexed. This wasn’t listed under zucchini; I found it in the Q section for Quick Breads, and then under S for the name of the pastry chef who created the recipe itself. That’s a little bit like the way I saved so many recipes under E for Easy-to-make or D for Delicious.

But anyway, here’s my version. When cherries are no longer available at the farm markets, but zucchini is still prolific, I’ll probably make this with chocolate chips. Mmm.

Zucchini Bread with add-ins (cherries this time)

2 cups grated zucchini

1 1/2 cups sugar

3/4 cup unsalted butter, melted

3 large eggs

2 teaspoons vanilla extract

3 cups whole wheat pastry flour (or all-purpose flour)

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup chopped walnuts

1 cup fresh cherries, pitted and chopped

Combine sugar and butter in large mixing bowl. Beat together, adding eggs one at a time. Mix in vanilla.

In a medium bowl, sift flour, baking soda, baking powder, salt, and cinnamon. Add this mixture gradually to the liquid mixture, alternating with grated zucchini. Fold in walnuts and cherries or other add-ins.

Bake in loaf pan or three small loaf pans for 50-60 minutes. Remove from pan and cool on wire rack before slicing.