Midnight Zucchini Bread

Midnight Zucchini Bread

You may ask why did I name this Midnight Zucchini Bread? Well the answer is very simple... I made this at Midnight and I like to add little spots of Midnight in the form of Chocolate. I hope you all try this recipe that I have been using for over a year now and enjoy it as much as me and my family do.

Preheat oven to 350 degrees

Spray or wipe canola oil along entire interior of 2 standard loaf pans (I prefer glass ones)

Items:

Set Aside Once Prepared
3 1/2 Cups Fresh Shredded Zucchini (I used 1 very large zucchini from my garden)

Dry Mix

3 Cups Unbleached Bread Flour (can substitute all purpose flour)

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2-4 Teaspoons Cinnamon (depending on your taste preference)

Wet Mid

1/2 Cup Vegetable Oil

3 Eggs (fresh/at room temp prefered)

1/2 Cup Applesauce (I prefer non GMO chunky applesauce)

1 Tablespoon Pure Vanilla Extract

2 1/2 Cups Sugar (I prefer Raw Sugar but Granulated is fine as well)

Optional Items

1/2-1 Cup of Chocolate Chips (dark chocolate or mini chips are my prefered choices)

1/2-1 Cup Pecans

1/2-1 Cup Peanut Butter

1/2-1 Cup Sliced Banana 

Amounts listed are dependent on personal taste, I prefer the 1/2 cup smaller more subtle flavor but if you like a stronger bolder taste go with the 1 cup recommendation. 

Mix Dry Mix in a bowl using a sifter.

Mix Wet Mix using a free standing mixer and blend well. 

Slowly add Dry Mix to Wet Mix with blender running on low. I like to add one large spoonful at a time to reduce mess.

Once well blended add shredded zucchini to blender while it remains on low setting followed by Optional Item (if any).

Pour 1/2 of batter into each of the 2 oiled loaf pans. Cook at 350 degrees fahrenheit.

 Cook for about 60 minutes or until a toothpick can be inserted and withdrawn with no batter sticking (center should not be batter like in appearance but instead more bread like).

Enjoy a warm slice topped with butter. Yumm!

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Breakfast Loaf

Breakfast Loaf

Ingredients

• 2 Dozen Quail Eggs (my favored option and what I use in these images) OR 8 Large Chicken Eggs
  
• 1 Role of Large Crescent Roll Dough (need 8)
  
• Chopped Vegetables of your choice (I used
  tomato, bell pepper, green onion, broccoli, and
  fresh garlic)
  
• 1/4 - 1/2 cup Shredded Cheese
• Salt and Pepper (to taste) 

  
  Pre-Heat oven to 350 degrees 
  
  
  Line mini loaf pans with crescent roll dough (can also use muffin tins but I prefer the loaf pans due to there being more filling and less bread and also because I find they make better serving sizes). I do not use any oils or non stick sprays with these pans due to there being no issues with sticking.
  
  
  Next put 2 quail eggs OR 1 large chicken egg into each loaf then top with chopped vegetables. If using quail eggs add a 3rd egg on top of vegetables.
  
  
  
  
  
  
  
  
  
  
  Top each loaf with some shredded cheese, salt, and pepper to taste.
  
  
  
  
  Bake for 15 minutes and/or until edges are golden brown.
  
  
  
  Enjoy as is, add salsa, or chopped vegetables as a topping. This delicious dish is good freshly made, cold straight out of refrigerator as leftovers or reheated in toaster oven for 8-10min (can also use oven but due to preheating it will take more time).
  
  
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Midnight Acres - Overnight Oats

Overnight oats are not only very convenient to make but also a very versatile meal option that can be a very healthy on the go meal option, not to mention delicious. 

Items Needed

• 1 pint airtight container (I use mason jars and vacuum seal them for storage)
• 1/3 cup fruit (options: cut up strawberries, apples - I recommend cooking slightly and using a firm variety to help enhance flavor and texture, mango, or peaches OR whole raspberries, blueberries, blackberries, dates, or raisins - can use fresh, frozen, or dried fruit)
• 3/4 cup milk (use almond milk for a lower calorie option)
• 1/3 cup rolled (old fashioned) oats

Have Fun with it - OPTIONAL ITEMS:

• 1 Tablespoon sugar (white, brown, or raw sugar are all good options)
• 1 Tablespoon Chia Seeds (optional - but helps thicken and add antioxidants and other nutrients) 
• 1 teaspoon vanilla extract 
• 1/4 cup greek yogurt (optional - helps make a thicker consistency but I personally do not typically use this option. It does help with changing up flavors and texture though) 
• Other Additions: Cinnamon, Nutmeg, nut butter, cocoa powder, nut powder, or protein powder

Put all the items from above list into container and mix well. 

I, as mentioned earlier, use mason jars that have measurements written on the side so all I have to do is dump my ingredients straight into the jar and therefore dirty nothing else. This saves on time and dishes (which I HATE to wash). 

Once everything is combined and stirred up put lid on container. I use a FoodSaver to vacuum seal my jars so that the rings are not needed to keep them shut and they are therefore airtight as well, if you use this method you can also shake jar to mix the ingredients once it's sealed up and then again every day it sits in fridge to ensure it is mixed evenly. 

After container is sealed place in refrigerator overnight and enjoy. I make mine in 3 day amounts and have found it to retain good flavor and consistency up to 5 days. Its freshness greatly is determined by the freshness of the ingredients - pay close attention to milk and fruit you use so be sure to use very fresh. If planning on making several days in advance be sure to use the freshest ingredients you can. 

All pictures are the property of Midnight Acres Farm and if you wish to use any for any reason please contact me for permission. 

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