I am terrible at knowing what’s in season. I always find myself craving the things that are not currently growing, which feels like it’s against nature. Here in the cold middle of February, I find myself craving bright and tart raspberries, and with a deep desire to make zucchini bread. They’re both summer produce. And yet because of our switched seasons, we can get summer produce from the southern hemisphere, or from warm areas of our own country. They’re expensive, but we can get them.
I don’t even know why I doubled down so hard on wanting zucchini bread. Our book club met again last weekend, and in the “call for foods” I volunteered some kind of bread. And even without specifying, I knew it was going to be chocolate zucchini that I had to make. My friend A tried to convince me to make the chocolate spelt flour bread thing that I took to her house last year, but no. Zucchini was taking over my brain.
So on my regular trip to the grocery store, I looked for zucchini. And looked, and looked. It took three searches of the same shelves, but eventually I found two small sad zucchinis and took them home. On shredding one of them, it’s possible that it was a cucumber in disguise. I have a hard time telling the difference.
The point is that this is not a recipe for the season. Right now in the middle of winter, this recipe is decadent. And considering the fact that it’s got cocoa powder AND chocolate chips, it probably is. If you’re worried about the coffee/espresso powder, don’t be – it just makes the chocolate flavor stand out more.
What I’m trying to say is that this bread is good. So good that it might be worth finding the two out-of-season zucchinis in your grocery store and dirtying all the dishes in your home to make it, including the very sharp mandoline that you only pull out to shred and slice vegetables when you’re feeling fancy. And you can always tell yourself it’s healthy. If you’re looking for excuses.
Double Chocolate Zucchini Bread
Yield: 1 9×5 loaf
1½ cups zucchini, shredded
1 cup all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons flax seed [Noted: this should be ground]
½ teaspoon instant coffee granules or espresso powder [I used espresso powder]
¾ cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
½ cup greek yogurt or sour cream [I used sour cream]
½ cup chocolate chunks or semi sweet chocolate chips
Preheat oven to 350 degrees.
Butter or grease a 9 x 5 loaf pan and set aside.
In a large bowl combine flour, cocoa powder, baking soda, salt, flax seed and instant coffee granules or espresso powder.
In a medium bowl combine the brown sugar, eggs, vanilla, greek yogurt or sour cream.
Add the wet ingredients to the dry ingredients, then fold in the chocolate chips and zucchini.
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
Remove from the oven and allow the bread to cool completely before slicing.