My garden has kept me incredibly busy this summer. It has been a mild summer, but a little dry. That means I've watered more than I'd like. It's all been worth it though.
I planted one zucchini plant, knowing I've only gotten those to produce once ever. It took forever, but I finally got some. I think I have picked 5 or 6 now. They have all been small, but so flavorful. Besides the goal of growing the veggies, fruit and herbs, I had a goal to not let anything go to waste. I am happy to say that if it made it out of the garden, it got eaten or used in a recipe.
Since neither of us like zucchini plain or by itself, I have used all of them in a recipes and we love them!
Here is one of our favorites.
Ok, so there isn't a zucchini here. In fact, I've failed to get any of the before shots of the zucchini. But this is a picture of my very first harvest of the year. I felt like a total green thumb when I hauled this in before Memorial Day.
Here's the goods! This has to be the most amazing dessert bread I have ever eaten. Dark Chocolate Zucchini Bread. Oh. My. Word.
I'll share the recipe, cause it is so good. I recommend making mini loaves or even muffins. I would also recommend baking for longer than suggested or until you can pull a toothpick out clean. I altered the recipe by using Hershey's Special Dark powder. Here you go:
1 1/2 cups shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup canola oil
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi sweet chocolate chips
Preheat oven to 350°F with a rack in the center of the oven. Grease (spray some Pam on there) a 9x5x3 inch loaf pan.
Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.