A zucchini bread that took a vacation

Say hello to island vibes zucchini bread.

View in browser|nytimes.com August 31, 2024 Jocelyn Delk Adams's island vibes zucchini bread. Mark Weinberg for The New York Times Island vibes zucchini bread By Mia Leimkuhler Island vibes zucchini bread! Have you ever heard of a more fun zucchini bread? At its most basic, zucchini bread is friendly and helpful, there for you and your glut of summer squash. This island vibes zucchini bread from Jocelyn Delk Adams is also those things, but it's wearing shades and slides and teaches bodysurfing on the weekends. The vibes come from charred pineapple and coconut, which combine with sweet, shredded (and thoroughly wrung-out) zucchini to make a treat that's light, fluffy and flavorful. Use those fresh pineapple spears you can find in the refrigerated produce section of your supermarket, or, if you have the grill going, throw on a couple of spears or slices for extra charred oomph. And if you have leftover pineapple: pineapple salsa, pineapple fried rice, pineapple chicken. Featured Recipe Island Vibes Zucchini Bread View Recipe → Speaking of leftovers, I would absolutely make Ali Slagle's oven BBQ chicken just to have extra in my fridge that could be used for so many subsequent dinners, lunches and breakfasts. The same goes for Isaiah Screetch and Korsha Wilson's smoky jollof rice, which Korsha recommends as a gorgeous bed for beef suya or Jamaican oxtail stew. This beautiful layered vegetable torte from Mark Bittman takes time — the eggplant, zucchini, portobellos and peppers must be grilled or roasted until they're completely tender before you assemble your dish for its final run in the oven. But it's absolutely worth it, a loving way to send off summer produce and give yourself a hand for future meals. (I'd loosely chop up leftover torte and toss it with cooked pasta for a near-instant pasta salad.) I don't think there will be leftovers of these garlicky shrimp tacos because look at them: They're basically gambas al ajillo tucked into corn tortillas with sliced radishes, avocado, spicy pico de gallo, cilantro and lime. Kay Chun is a genius. And for those bananas going brown on your counter — no, not banana bread. Banana cream pie no-churn ice cream. Erin Jeanne McDowell's recipe doesn't require any cooking or special equipment; all you have to do is mash up some bananas, whip heavy cream and fold in crumbled vanilla wafer cookies. "Fantastic! It was devoured in minutes!" writes Jasper, a reader. One last thing! If you, like me, really try your best not to waste food, you'll want to give a listen to the latest episode of Wirecutter's new podcast, "The Wirecutter Show." Marilyn Ong, one of Wirecutter's expert kitchen editors, talks through smart grocery shopping strategies and restaurant hacks for maximizing your pantry, fridge and freezer. And Genevieve Ko, our deputy editor of New York Times Cooking, shares her favorite recipes to give new life to leftovers and hopelessly wilted veggies. (Just throwing out there that my go-to use of stale bread is her French toast recipe.) Listen now on Apple, Spotify or wherever you get your podcasts. IN THIS NEWSLETTER Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Oven BBQ Chicken By Ali Slagle 1 hour Makes 4 to 6 servings Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Smoky Jollof Rice Recipe from Isaiah Screetch Adapted by Korsha Wilson 1¼ hours Makes 8 cups (6 to 8 servings) Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks. Beef Suya By Yewande Komolafe 30 minutes, plus marinating Makes 4 servings (Makes 12 skewers) Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Layered Vegetable Torte By Mark Bittman 1 hour Makes 4 to 6 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Garlicky Shrimp Tacos By Kay Chun 30 minutes Makes 4 servings Julia Gartland for The New York Times. Food Stylist: Monica Pierini. French Toast By Genevieve Ko 10 minutes Makes 1 serving Johnny Miller for The New York Times. Food stylist: Erin Jeanne McDowell. Banana Cream Pie No-Churn Ice Cream By Erin Jeanne McDowell 10 minutes, plus freezing Makes About 8 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. 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