When a guest brought us a loaf of the William Penn Inn's best-selling zucchini bread, well, we were skeptical. Not for long. Sliced and lightly toasted with whipped butter, it is fragrant with cinnamon and a hint of gingerbread. It has more in common with a sweet, walnut-currant bread than the soggy cake often associated with its name. And it's made from a recipe descended from Letitia Penn, the Proprietor's daughter. True story. Or legend. Baked fresh every day.
William Penn Inn's zucchini bread, $9 a loaf (add $4 for shipping), William Penn Inn, Rte. 202 and Sumneytown Pike, Gwynedd, 215-699-9272, www.williampenninn.com