zero-waste zucchini bread

Zero-Waste Zucchini Bread

A few days ago, I posted a recipe for dolm'it koosa, or zucchini dolma. This old family recipe is perfect in every way, except that it leaves you with an unreasonable pile of zucchini guts. In fact, I think you end up carving away more zucchini than you actually end up using for the dolma. Most people usually find a way to put this precious zucchini pulp to use—my grandmother always sautées it with onions and serves it as a side veggie, and I recently learned about zucchini butter, which is now at the top of my to do list. But zucchini bread has always been my tried and true way of using up leftover zucchini guts.

Zero-Waste Zucchini Bread
Zero-Waste Zucchini Bread

In fact, zucchini bread is such a leftover-zucchini magnet, I don't think I've ever actually intentionally baked a loaf. In late summer, generous gardening friends will usually post on facebook about how they're just drowning in zucchini, begging for people to stop by and take some off their hands (while all of us lacking green thumbs and back yards roll our eyes in jealousy, while commenting "yes please!"), and many recipes besides dolma call for scraping out the insides before sautéeing, grilling, or spiralizing. There just always seems to be extra zucchini around.

So this recipe keeps with the spirit of not letting perfectly good zucchini go to waste. I've calibrated it to use up all the zucchini scraps from one batch of my zucchini dolma. But this recipe is so good, it actually wouldn't be totally crazy to go to the store just to pick up ingredients to bake a couple loaves. Or maybe it's more about reversing the causation... go to the store, buy eight Lebanese zucchini, core them, use the guts to make zucchini bread, and then make dolma with all those leftover zucchini shells you've got just lying around. Someone's trash is another's treasure!

Zero-Waste Zucchini Bread

zero-waste zucchini bread

yield: 2 medium loaves
active time: 25 minutes
total time: 2 hours
download a PDF to print

prepping the zucchini guts

  • 2 pounds of zucchini guts (from 1 batch of dolm'it koosa) *

  • 1/2 teaspoon salt

  1. 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).

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

  1. Preheat the oven to 350° F.

  2. Butter 2 8x4 inch loaf pans. **

  3. 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.

  4. In a large mixing bowl, combine the flour, baking soda, baking powder, walnuts, and raisins.

  5. 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).

  6. Divide the mixture evenly between the loaf pans.

  7. 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.

  8. Remove from the pan and cool on a rack or clean, unscented kitchen towel for at least 30 minutes before cutting and serving.

* 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.

zero-waste zucchini bread

pistachio orange blossom banana bread

Orange Blossom and Pistachio banana bread

Lately, I've been obsessively trying to perfect my recipe for lokmeh (also known as lokum or Turkish delight). It all started last summer, when I was leafing through an old Assyrian community cookbook that my aunt Masy lent me, when I found a recipe for orange blossom and pistachio lokmeh. The resulting candies were tasty, but the recipe called for gelatin instead of cornstarch, and they weren't quite the texture I was after. So I started researching Turkish delight recipes, and made about fifteen different batches, until I finally came up with something I was happy with.

I will be posting my lokmeh recipe sometime soon (and I will explain what I discovered about the easiest and best way to make it), but I'm getting ahead of myself, because this post is not about the high-maintenance, fast-paced, high-stress world of candy making (definitely an activity made for off-the-clock floor brokers and brain surgeons). This is a post about the lowest maintenance dessert of all time.

Old Bananas for Banana Bread
IMG_9306.JPG

After obsessing over my orange blossom and pistachio lokme recipe for months, I was craving something a little less demanding with the same flavors, and that's when I googled "orange blossom banana bread." I was so happy to see Adrianna Adarme's beautiful recipe for banana bread infused with orange blossom water, which inspired me to use my own tried-and-true recipe, infusing the batter with a little bit of orange blossom water, mixing in chopped pistachios, and topping the whole thing with bright green ground pistachios.

Pistachio+Orange+Blossom+Banana+Bread
Pistachio Orange Blossom Banana Bread

This is usually the part in the post where I explain why you absolutely must try this recipe. But if you've ever encountered it, you know that orange blossom water speaks for itself. If you haven't tried orange blossom water, it tastes just like it sounds: it's reminiscent of oranges, but with a definitively floral bouquet. It's like if some really fancy cosmetic line made a subtly orange-scented perfume (one that didn't scream "generic orange-scented dishwasher detergent!!"). In other words, orange blossom water makes plain old orange juice, orange slices, and orange peel extract seem astringent, bland, and brassy. Don't get me wrong, I love citrus and have been known to encourage people to eat whole lemons (here and here), but it's also nice to experience the flavors of citrus fruits in a context totally different from what makes them citrusy.

Pistachio Orange Blossom Banana Bread
Pistachio Orange Blossom Banana Bread

pistachio orange blossom banana bread

yield: 1 medium loaf
active time: 15 minutes
total time: 1 hour and 15 minutes
download a
PDF to print

  • 1 to 1 1/4 cup mashed banana from 3 very overripe bananas *

  • 3 tablespoons melted unsalted butter

  • 1/4 cup olive oil (not extra virgin olive oil; feel free to substitute more butter, or another neutral-flavored oil)

  • 2 room temperature eggs

  • 2 teaspoons orange blossom water **

  • 1 cup sugar

  • 1/2 teaspoon fine sea salt

  • 2 cups sifted flour (about 1 3/4 cups unsifted)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 cup chopped raw pistachios

  • 1 1/2 tablespoons coarsely ground pistachios for the top ***

  1. Preheat the oven to 350° F.

  2. Butter a 8x4" loaf pan. ****

  3. In a medium mixing bowl, whisk the mashed bananas together with the melted butter and olive oil until very well combined. Add the eggs, orange blossom water, sugar, and salt, and whisk together until the whole thing is completely incorporated.

  4. In a large mixing bowl, combine the flour, baking soda, and baking powder, and then pour in the pistachios.

  5. 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).

  6. Spoon the mixture into the loaf pan.

  7. Sprinkle the top with the ground pistachios.

  8. 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.

  9. Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.

* I've also tested this recipe with 1 1/4 cups of mashed banana, and it works great too, so if you have a little extra, feel free to leave it in. It may take a little longer to bake through, and you might need to tent it in foil for the last few minutes of cooking to keep it from browning too much at the edges. The final product will have a slightly less bready, more pudding-like consistency. Be absolutely sure to line the pan with parchment (see below) if you add extra banana, because the banana bread will want to stick.

** Feel free to add more orange blossom water, if you'd like. I really don't like when there's too much fower water, so I usually stick with 2 teaspoons, but some people prefer adding more like 1 to 2 tablespoons. I never add more than 1 tablespoon. It's totally up to you!

*** The pistachios that are mixed into the loaf should simply be chopped, but the ones sprinkled on top should be ground (in other words, very finely chopped). You can use a food processor, a nut grinder, or simply a chef's knife (I like to simply use the crumbs left behind from chopping the pistachios). It's okay if there are a few larger pieces sprinkled on top, it just looks prettier with mostly ground pistachios.

**** Feel free to instead use a 9x5" loaf pan if you're very worried about spillage. But if you follow the recipe carefully, the batter should be viscous enough that it won't overflow, but will instead puff up into a beautiful, tall loaf as it bakes. If you use a 9x5 loaf, check it for doneness about 5 to 10 minutes earlier. If your pan isn't nonstick (or is very scratched-up nonstick), make a parchment sling 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.

Pistachio Orange Blossom Banana Bread