Folks, hold onto your hats. I’ve got some news that’s going to knock your socks off.
Ready?
I got tired of a vegetable. This has never happened to me before. Somedays I dream about having endless supplies of fresh fruits and vegetables at my fingertips and not needing to save the other half of something for tomorrow’s dinner (isn’t this what everyone dreams about?).
Well, let me tell you, while I know I’m spoiled just to be able to say this, the grass isn’t always greener on the other side. I’ve learned my lesson. I like having just enough to get us through the week. Last week, when I opened my CSA box and started putting things in the fridge, I was pretty sure the box was bottomless and completely filled with zucchini.
I’m actually convinced the zucchini have been multiplying in the fridge every time I close it so that when I open it again, there are 3 more just waiting to be used.
I was giving them away to friends like hugs (It’s true, I literally brought a bag of them when meeting friends for cocktails…classy, right?). I was adding them to every possible meal I could. I was eating them as a snack on their own (I think that’s when they just got tiring – note to self: if doing a CSA again, always have hummus available in July).
There were still more. I just couldn’t keep up.
After a little brainstorming I found a solution.
There were still more. I just couldn’t keep up.
After a little brainstorming I found a solution.
I’m now getting sad that there’s only one zucchini left. It was the fastest I’ve ever eaten zucchini and I will admit that I ate that entire loaf on my own in less than 48 hours. Oops. Good thing I froze the muffins.
Oh, and I threw in some leftover dried cherries from these Chewy Cherry & Almond Granola Bars just because they were looking lonely. They added such a vibrant pop of flavor that I would definitely recommend doing this (or another dried fruit and/or nut) to your next loaf!
Whole Wheat Cherry Zucchini Bread
Adapted from Simply Recipes
*This recipe made one loaf and a dozen muffins
Ingredients:
3/4 cup sugar (original recipe calls fro 1 1/3 cup but I wanted it less sweet)
2 eggs, beaten
2 tsp. vanilla
3 cups grated fresh zucchini (I used about 1 1/2 large zucchini)
2/3 cup unsalted melted butter
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup dried cherries (or other dried fruit and/or nut), roughly chopped
Directions:
1. Preheat oven to 350 degrees. Mix together sugar eggs and vanilla in a large bowl. Stir in the grated zucchini and the butter. Mix in remaining ingredients and stir together.
2. Prepare muffin tins and/or loaf pan with cooking spray and/or muffin cups. Divide batter evenly among pans (if making muffins and bread, pour half into loaf pan and then scoop remaining batter into muffin cups; it should fill each pan/cup about halfway).
3. For muffins: bake on middle rack about 25-30 minutes, until golden brown and toothpick inserted in center comes out clean. For bread: bake about 45-55 minutes, until toothpick inserted in center comes out clean. Let cool on baking rack for about 15 minutes. Serve and enjoy!
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~What is your favorite way to eat zucchini?
