If you follow me on Facebook, then you probably saw my question last week about what to do with a giant zucchini-gift from the neighbor. Yes, I grow a huge garden with lots of variety but one thing I don’t grow…zucchini.
I was forced to eat it as a kid (along with crook neck yellow squash) and have never been able to eat it ever since. I’m so anti-zucc that I even ask what the “vegetable medley” is when dining out and if the word “zucccccc” crosses the lips of the server, I’M OUT. But wait, there’s more. :) The caveat to my zucc aversion is in how it’s prepared. Bread? Sign a sister up!! Zucchini bread rocks my world. Right up there with Bourbon, ok nevermind, not that high on the list, but close. This chocolate induced olive oil laden deliciousness is super easy to make and uses up some of the zucchini bounty. Give it a shot.
p.s. I named it in ode to my friend Irvin over at www.eatthelove.com. He’s the master of descriptive recipes and he’s a totally awesome baker and great friend. Go check out his delicious section of the foodie blogosphere.
No butter version of chocolate zucchini bread with the addition of heart-healthy olive oil - adapted from King Arthur Flour
- 2 large eggs
- 1/3 cup local honey
- 1/2 cup olive oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon instant coffee powder, optional
- 1/3 cup cocoa - dutch process
- 1 2/3 cups unbleached all-purpose flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Set aside.
- In the bowl of a mixer, beat the eggs, honey, olive oil, sugar and vanilla until smooth.
- Add the salt, baking soda, baking powder, coffee powder, cocoa, and flour to the egg mixture until well combined.
- Stir in zucchini and chocolate chips until just combined. Pour into the prepared pan.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before turning out onto a wire rack to cool completely.