Just this week I found a (final?) baseball bat-sized zucchini hiding under the plant's leaves in my garden. It was promptly turned into zucchini breadand zucchini muffins (but I still have another monster squash waiting for me in my refrigerator—help?). And I know I’m not alone in the rush to get the last of the zucchini baked into multiple loaves—enough to enjoy some now and freeze some for later.
Just watch the sugar—as Nancy points out, “the quick bread already has sugar, if you use it in a bread pudding recipe that usually calls for (plain) bread, it might be good to cut the amount of sugar in half or omit it altogether."