A friendly reminder for peak zucchini season: Zucchini bread doesn’t have to be sweet—it can be savory too! This loaf is studded with all the good things: chopped Castelvetrano olives, manchego, almonds, and smoky paprika. My fave way to go: a thick slice, lightly toasted, with lots of salted butter on top. My recipe is @food52; link in bio! 😍