Lol - nice memory! I typically replace some of the oil with applesauce, and for this bake, cut the sugar by 10%. DH, who loves zucchini bread, advised me “it could have been sweeter”. 
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I would love a recipe with your mods – somehow I have half a giant zucchini waiting to be used up, even in a land far away from summer zucchini overflow issues 
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I’ve been making this recipe for a couple of decades, and don’t recall the original source. It’s for two 9"x5" loaf pans. I recently reduced the sugar from 400 g. to 350 g. (I like it much better this way, but the sweet-tooth in our family doesn’t agree - YMMV). Also, the recipe works well in three 8"x4 1/2" loaf pans, in which case bake time is about 45 minutes until a knife comes out clean.
350 g. granulated sugar
1 c. vegetable oil
3 eggs
2 t. vanilla extract
2 c. shredded and well wrung zucchini, packed
1/2 c. unsweetened applesauce
1/3 c. orange juice
280 g. unbleached AP flour
140 g. whole wheat flour
2 t. baking soda
1/2 t. baking powder
1 t. granulated salt
3/4 t. ground nutmeg
1 1/2 t. ground cinnamon
1 c. chopped walnuts
Pre-heat oven to 350 degrees; place rack in center position. Oil and flour two 9x5" loaf pans.
In a large bowl, mix together the sugar, oil, eggs and vanilla. Stir until well blended.
Add zucchini, applesauce and orange juice; stir well to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and
cinnamon.
Add the flour mixture to the zucchini mixture and stir to combine. Add the nuts and
stir in gently.
Pour into the prepared loaf pans and bake for 60-70 minutes, until a knife inserted comes
out clean.
Let cool in pans 10 minutes; remove from pans and let cool completely.
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Skinnytaste has a great recipe for lasagna roll ups that use grated zucchini.
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When I returned for a second visit to the blackberry patch yesterday, every ounce of good sense told me not to go. We already had an unfinished loaf of zucchini bread on the counter, and another round of blueberry tarts in the pipeline (berries picked and dough for the crust thawing). Yet, there was the nagging thought of a forecast for rain, and it was literally killing me to think of berries lost should it be a hard one. I went. I saw. I picked.
I have now officially over-baked for the household and will abstain from further baking for several days (breads and bread-like substances for mealtimes not included). I have vowed not to return to the blackberry patch for at least a week.
Violet Bakery’s Wild Black Berry Tart and a gratuitous shot of a second and final batch of fresh blueberry tarts for the season.
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Do you freeze them?
The tarts? Freeze after baking? No. 
We will be piggish and eat these over the next few days.
I will be getting a set of smaller (5-6") tart pans so I can divide the blackberry tart recipe into two. I plan to then try freezing half the recipe unbaked.
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The berries!
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Lol! Yes, I do freeze some of the blackberries. Primarily for smoothies, syrup, frozen treats, or jam. Thus I don’t bother freezing them individually on sheet pans, but just pack them in a freezer box, scale it, label it, and freeze. No sugar added.
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When I had my starter around (and yes, it feels like a job sometimes!), I would make crackers about every other week. We all loved them, but it got to feeling like a chore. Eventually my starter died.
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Yes I’ve done crackers for hummus. I still have 2 pints of discard in the fridge plus the starter on the counter. Going to get lye and pretzel salt for the discard. I’m sure this won’t end well.
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Do you happen to have a recipe for the discard crackers?
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If you’re worried about the lye, don’t be!! I’ve tried pretzels with baking soda, baked baking soda, and lye. Without question, the lye was easiest AND gave the best results by a large margin. You don’t have to boil the water!
rules:
- gloves and rudimentary eye protection (regular glasses and nitrile/latex gloves are probably fine. That’s all I wear).
- Always, ALWAYS, add ALL the water to your container, and pour the lye INTO the water. NEVER pour water onto lye. (This prevents super-concentrated accidental splashes).
- Water + lye generates heat. Start with water as cold as possible.
- Use glass or stainless steel vessel to hold the lye solution. If you must use plastic, look up the various types. They are almost always marked on the bottom with a number in a triangle. Here’s a chart: https://classicbells.com/soap/lyeStorage.asp
For pretzels, the concentrations you’ll typically use aren’t terribly dangerous. Don’t get it in your eyes, of course, and don’t get it in any open cut, but if some gets on your skin, you won’t get an alkali burn ala’ Fight Club. A quick rinse under the faucet is fine.
You can pour the used solution right down the sink. It’s basically drain cleaner anyway.
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(you didn’t ask me, but these are the ones i made over and over with my discard. i used regular AP flour.)
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I use the King Arthur one mig linked to. I would often add some sort of flavoring: rosemary and dried onion, dukkah, everything bagel, paprika, etc. And I always liked them a little more crispy (edging on burned).
I also made their discard crumpets, which was fun and different.
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This is the one I used https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html
Miso walnut chocolate chip cookies from the book Sift, by Nicola Lamb. I love this book! These cookies are delicious - I tasted the walnuts before adding them to the cookies, and they were fine, but they truly sing in the cookies. Note that she means for these cookies to be enormous at 180g of dough per cookie (!) - I made them 1/4 the size, and baked for 10.5 minutes.
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Sally these are loved here too. Actual recipe makes 5, can you imagine this? Each of mine were 55grams and I got 20 and they were considered big here. The amount of chocolate is amazing.
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@Stef_bakes no I cannot imagine a 180g cookie!!! How long did you bake your 55g ones?
My notes say my cookies were 55 grms baked at 350 convection for 14 minutes. I have gas.
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