This is a dangerous time of year, as Donald Hall reminded us in (I think) String Too Short to be Saved. He describes it as the time of year when you need to lock your car in the parking lot, because if you don’t, you will return to find the backseat full of zucchinis the size of baseball bats.
Indeed.
At my gym, there’s a fabulous guy who “gardens” to the tune of 65 tomato plants and an analogous number of squash, cucumbers, beans, and everything else. He grows all this to give it away — to his kids and grandkids (he is roughly, I’m guessing, 75), to the nursing home down the road, to anyone, really, who might want it. A few weeks ago, I came home from the gym with two zucchinis the size of otters; last week, it was just one, but bigger than my thigh. I had to cradle it in my arms like a baby. So I join the rest of the (fortunate) human race in the quest to figure out what, in the name of all that’s sacred, to do with zucchini. Here’s one excellent solution.
Chocolate chocolate zucchini bread. (And I repeat chocolate both for accuracy, as it contains both cocoa powder and chocolate chips, and for emphasis, as some cultures use repetition to drive home a point. Chocolate chocolate chocolate.)
This recipe is my own adaptation of one from movitabeaucraft.wordpress.com, and she in turn reports modifying hers from the Joy of Baking. I offer an egg-free version here as well, because my eldest son is egg-allergic, but also because, having made both, I like the moister version (egg-free) better. Your call.
Preheat the oven to 350 F; grease a 9x5x3 loaf pan (or muffin cups or whatever).
1 1/2 c. shredded raw zucchini, loosely packed
1 c. all-purpose flour (or sub 1/2 cup whole wheat for 1/2 c. a-p)
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (I may have added more)
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 c. unrefined coconut oil (they used canola, but I like this better)
3/4 cup sugar (they used a full cup; I’ve used 1/2 and liked it, so your call here)
2 large eggs (OR 1/4 c. greek yoghurt and 1 Tbsp ground flax seed mixed well in 4 Tbsp water)
1 tsp vanilla
3/4 c. semi-sweet chocolate chips (I like the tiny ones)
You can do all the fancy separate mixing and using your standing mixer and whatnot, but I’m of the mix-dries-then-wets-then-blend school, and it seems to work.
A loaf will take about 55 minutes to bake; cupcakes more like 35, but keep an eagle eye out and test as needed. The original writers suggest turning the loaf from the pan and waiting until it’s fully cooled, but let’s be real. It’s chocolate. It’s smushy. Wait, you say?
Enjoy!
