Baking loaves of tender quick bread is the most excellent way to employ a bumper crop (or over-enthusiastic purchase) of zucchini. In the spirit of using up excess, the recipe makes a double batch. Anytime in baking, but especially when making double batches, it is very important to measure the flour properly to avoid dry results. It’s best to weigh it, but if you don’t own a baking scale, use this method: first, fluff the flour well with a fork inside the bag to aerate it, then lightly spoon it into a measuring cup, slightly overfilling it, then levelling it off with a knife. Because flour packs down, it is very easy to get too much in a measuring cup - almost a guarantee, in fact, if you’re scooping straight from the bag. I like to cut each loaf in half and store the halves in the freezer for future breakfasts, to serve drop-in guests, or to bring to friends’ houses as a gift. Feel free to add a handful of toasted walnuts, if you’re partial to crunch, and I definitely wouldn’t knock a cup of chopped dark chocolate out of your hand.