I made this Whole-Wheat Zucchini Bread last month when we had a bumper crop of zucchini, including one 2 1/2-pound zuke. The recipe is from the King Arthur Flour Whole Grain Baking Book. It has all good stuff in it — zucchini, cinnamon, nutmeg, raisins and grated lemon zest — not to mention it’s good for you. On paper, it’s a wonderful bread; it was moist and flavorful, qualities one doesn’t typically associate with whole grain baked goods. Sadly, for some reason it just didn’t hit the spot for me.