Not-so-teeny Amounts of Zucchini

I’m pretty sure I’m related to bears. The kind of bears who consume vast quantities of food in the fall and then sleep through the whole winter. As the upstate weather is rapidly turning chillier, my tummy is craving more and more delicious carbohydrates. Remember my dinner rolls and bagels of a mere few days ago? Well, tonight they have a new sibling to add to the family of breadstuffs in our apartment: Double Chocolate Chip Zucchini Bread. I’m seriously searching for ways to use up all the zucchini that’s squatting in my fridge. And what better way to eat your veggies than to hide them in chocolate?

My mom used to make this for me when I was a kid as it was the only way to get me to eat zucchini.  She was always good at pretending this was not a dessert (don’t be fooled, it is).  I’m not entirely sure where her recipe came from, so I sort of made up my own using ingredients I like to put in my breads to make them moist.

Page’s I-Won’t-Eat-Zucchini Bread

1 C flour

1 t cinnamon

1/4 t salt

3/4 t baking soda

3 T unsweetened cocoa powder

1/4 C canola oil

1/2 C sugar

1/8 C brown sugar

1 egg

1/4 C applesauce

1 t vanilla

1/4 C sour cream

1 C grated zucchini

1/2 C chocolate chips

Extreme close-up! Check out that green!

Mix the first five ingredients in a bowl; set aside.  Mix the oil, sugars, egg, applesauce, vanilla, and sour cream.  Add the dry ingredients to the moist ingredients.  Mix in your zucchini and chocolate chips (and feel free to use more of both!).  Bake in a well-greased loaf pan at 350* for 20-25 minutes.

Enjoy a slice with a cool glass of milk.

Or while watching tomorrow’s episode of The Office.