I love recipes where I can use the foods we harvest ourselves. I found a recipe on Pinterest recently for lemon raspberry zucchini bread that was perfect with a few modifications for this purpose.
I switched out wineberries for the raspberries, as we had some in the freezer that we foraged from our land in July.
I switched out shredded rampicante squash for the zucchini, as I had a ton from the garden that needed to be used up.
I used eggs taken from the hens we raised from chicks.
As for the bread? I could not stop eating it. So good!