Random moosages as I see fit.

I continue to have too much stuff and need to find ways to get rid of it before it spoils.  This time, zucchini.  I thought it would be a good idea to buy a Costco-sized bag of zucchini.  Mind you, it would only be me eating this zucchini and I’m hardly home long enough to cook.  So of course, I had this massive amount of zucchini that was starting to go soft and I really needed to get rid of it.  And thus I made a whole bunch of berry zucchini bread and foisted that off on people.

I made a version of this recipe that I found and it’s pretty good.  I had people hoarding slices for breakfast the next morning.  I bet it would make really good French toast.  Anyway, it’s definitely something I will make again when I have too much zucchini.

Here’s my adaptation.

Ingredients:

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 1.25 cups white sugar
• 3 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 1 pint mixed berries
• 1 cup chopped walnuts (optional)

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
3. In a separate bowl, mix together flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
4. Add 1/3 of the dry ingredients to the wet ingredients and mix until incorporated and then add 1/2 the zucchini and mix until incorporated.  Repeat ending with the dry ingredients.
5. Fold in berries and walnuts (if using).
6. Transfer to loaf pans and bake for 70-80 minutes, or until a knife inserted into the center of the loaf comes out clean.
7. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Notes:

• I might do a mix of granulated and brown sugar next time for a hint of a molassesy flavor.
• I increased the shredded zucchini to 3c, which is about 2 medium zucchini (you don’t understand, I made A LOT of zucchini bread).
• I’ve made it with and without the walnuts.  I think I prefer the texture with walnuts.
• I don’t remember how big my loaf pans are, but the recipe yields 2 larger loaves (as opposed to 4 mini-loaves).  But I did have to increase my baking time to about 70-80min.