Zucchini (Bread)

Yet again, it's been a long time. Three things have made me want to attempt to get into this again. The first was a friend who expressed her disappointment with me and chided me for my blog neglect. The second was a comment left here on my brown bread post. I have no idea who Alex is, or how he came across this deserted blog, but it was appreciated. I have not written to tell him (possibly her I suppose) that because I like that I have no idea who it is.
Finally, I have the ultimate example of my enthusiastic ineptitude in the kitchen. This summer's attempt at zucchini bread.
Wait, what? That's so easy, it's just a quick bread? That's great that your seven year old can whip one up in an afternoon? Well bully for her. (I can drink six beers, go to bed at 4 AM and wake up at 8 feeling fine. Can she do that? Cause I did it today. No naps, bitch!)
I would like to clarify that I cannot recall ever making a quick bread before. But, like you said, it's so easy, right?
I found a reciepe (that I will not link to so as not to defile the individual's recipe, which I am sure is superb in able hands) that sounded interesting. It called for basil in the zucchini bread, which sounded delicious and unusual. Because if I am going to try something, it might as well be as unusual and not something that's been tested out time and time again. Who needs that when you're a person who can barely cook let alone bake?
Here it is:
Looks a bit moist, right? I thought so too, only that's totally not what the damned toothpick told me the third time it came out clean with the cook himself looking on!
Did the kitchen smell fantastic? You know it did! Did the top look golden with inviting ridges beaconing a taste? Hell, yeah! Did I even wait for it to cool? Amen! Did I begin to worry as it began to compress as it cooled? Absolutely! Did I only refrain from touching it for the next half an hour due to the occasional encouraging reprimand that it would be fine if I just left it alone by the cook? That's the gospel truth!
Pre-toasting:

What you don't like your quick bread glistening?
But how did it taste? That is the most important thing. It was good. Definitely unusual. I did like it, the basil taste was strong, and if you toasted it and slathered it with butter it was delicious. Here's what that looked like after being toasted and cloaked in butter:
Mmmmmmmm! Ok, the butter may have added to the gloss factor, but gravity don't lie. It was moist and I can't cook zucchini bread.
I possibly put a little more shredded zucchini than the recipe called for, maybe. There is a chance that may or may not have occurred. I mean it's not like baking's a science or anything, right? I mean what are you supposed to do with an extra half coup of shredded zucchini?
And you can shut the hell up about my floor. It' s been cleaned twice since then.