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zero-waste zucchini bread

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Ingredients

prepping the zucchini guts:

  • 2 pounds of zucchini guts (from 1 batch of dolm’it koosa) *
  • 1/2 teaspoon salt

baking the zucchini bread:

  • 2 cups wrung-out grated zucchini
  • 1 cup olive oil (not extra virgin)
  • 4 eggs
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground cardamom
  • 1 teaspoon salt
  • 4 cups sifted flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup chopped walnuts
  • 1/2 cup raisins

Instructions

  1. Prepping the zucchini guts: Grate the zucchini using a food processor’s grater attachment. If you don’t have a food processor, very thinly slice the zucchini guts and then coarsely chop the thin slices (it’s very hard to grate these by hand with a box grater).
  2. Combine the zucchini with the 1/2 teaspoon salt and let it sit for 30 minutes. After 30 minutes, let the water drain away and then wring the zucchini out using your hands or a clean kitchen towel. Once all is said and done, you should have about 2 cups of wrung-out, grated zucchini (a little more or less is just fine).
  3. Baking the zucchini bread: Preheat the oven to 350° F.
  4. Butter 2 8×4 inch loaf pans. **
  5. In a medium mixing bowl, whisk together the wrung-out zucchini, olive oil, eggs, sugar, brown sugar, cinnamon, allspice, cardamom, and salt, and whisk together until the whole thing is completely incorporated.
  6. In a large mixing bowl, combine the flour, baking soda, baking powder, walnuts, and raisins.
  7. Add the wet mixture to the flour mixture and stir to combine. Do not over-mix (stop mixing as soon as there are no large lumps of flour).
  8. Divide the mixture evenly between the loaf pans.
  9. Bake for about 1 hour. Start checking for doneness after about 50 minutes, by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
  10. Remove from the pan and cool on a rack or clean, unscented kitchen towel for at least 30 minutes before cutting and serving.

Notes

* The idea with this recipe is to use the guts of the zucchini left over from making dolma, but you can of course just use 2 pounds of whole zucchini. The amount of guts left over from one batch of my dolm’it koosa should be exactly enough for this recipe (assuming you core them thinly enough).

** If your pan isn’t nonstick (or is very scratched-up nonstick), make parchment slings for easy removal (butter the pan, place the sling, and add more butter to the parchment). Simply trace a butter knife around the bare sides and lift it out with the parchment flaps.

Find it online: https://cardamomandtea.com/611/zero-waste-zucchini-bread/