I read that quip on a local lumberyard sign a few years ago and it’s stuck with me ever since. Zucchini season is a time when enthusiastic gardeners want to throw in the towel, er, zucchini they’re so overrun with those cute little green squashes. Well relax one and all as I have found a delicious zucchini bread recipe that won’t make you groan and roll your eyes. It’s got chocolate in it, people. You can eat it for breakfast or dessert and still feel good about getting your vegetables. The recipe uses a 1 1/2 cups of shredded zucchini (about one medium squash). If you don’t want to bake 42 loaves to get through your harvest, run the lot through your food processors shredder, package in ziplocs in 1 1/2 cup portion, freeze and bake this puppy up all winter long.
The recipe is from one of my fave cooking magazines, Cooking Light. I’m publishing a link to Chocolate Chip Zucchini Bread rather than the actual recipe as I’m not sure how the copyrights work with big magazines. I recommend baking a little less than the 60 minutes they suggest for a moist, slightly underdone texture (dry cakes and breads are a pet peeve).
Oh, and be sure to use fair trade cocoa (Dagoba, Equal Exchange) and chocolate chips like Rapunzel (available at Whole Foods and New Seasons).
Next up in my “Cooking Your Garden’s Harvest” series (like the name? I just made it up) is Garden Fresh Roasted Salsa. Coming tomorrow or very, very soon.