I've been continuing on my zucchini craze lately -- trying desperately to eat the pounds of zucchini that appear each morning on my super-happy zucchini
as my bed-side book of choice before I have to return it to the library. This recipe for zucchini marmalade bread utilizes both my stock pile of zucchini as well as my pantry full of homemade marmalade. It makes a moist, flavorful bread with a lot of depth. It is lovely as is, and toasts well. We enjoy eating it for breakfast as well as for an afternoon treat with a cup of tea. If there's a break in the heat this summer, and you can bear to turn on your oven, I recommend giving this recipe a try. If the heat is unbearable, grate up some zucchini and freeze it for later. 
