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.