Such pests. Those darn hoppers. Grasshoppers have stolen something from me, and I’m more than a tad bit angry about it.
For two months, we’ve been feasting on 4 different tomato varieties, cucumbers, sweet and hot peppers, blackberries and raspberries, fresh basil, thyme and rosemary.
And all this time, I’ve waited patiently as my one token corner zucchini plant grew and grew and grew. It’s ginormous! We should have zucchini coming out of our ears, like every other year. Only this year is different. And I figured out the reason a few weeks ago. I spied those little critters mid-August, creeping around the edge of the garden.
Their food of choice: zucchini blossoms.
Of course, I could just go to the fruit stand or grocery store and BUY zucchinis. But it’s not the same. There’s something magical about growing your own and plucking them off the stem in your very own garden.
BUT…all was not lost, as I found out last week. Picking some yellow teardrop tomatoes, I spied with my little eye…one lone lovely zucchini! There it was, under those huge leaves, a beautiful, green jewel just waiting to be eaten. Our one and only zucchini of 2017.
Well, of course I had to make something wonderful to honor that prized green squash. It couldn’t be just any dish. And so I turned to one of the most elevated of foods: chocolate! Double Chocolate Zucchini Bread!
This is the dish that would pay homage to our one beautiful zucchini. Two types of chocolate and grated zucchini…a match made in heaven.
Sorry, hoppers. You may have fought a good battle, but you didn’t win the war.
The true winner: Double Chocolate Zucchini Bread!
- 2 cups flour
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1/2 tsp. Kosher salt
- 4 extra-large eggs
- 1/2 cup unsalted butter
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1 1/2 cups brown sugar, packed
- 2 tsp. vanilla extract
- 3 cups shredded zucchini
- 1 package mini chocolate chips
- Preheat oven to 350 degrees. Grease 2 large loaf pans and coat pans with cocoa powder.
- Mix together dry ingredients in a large mixing bowl. Add eggs.
- Melt butter and coconut oil. Cool slightly, and add to bowl.
- Add applesauce, brown sugar, vanilla and zucchini. Stir to combine.
- Add 3/4 bag of chocolate chips and combine.
- Pour into pans and smooth tops.
- Bake 45 minutes. Sprinkle tops with rest of chocolate chips and bake another 5-10 minutes, until toothpick comes out mostly clean.
- Cool for 10 minutes and remove from pans.
*Bread keeps well for 3-4 days at room temperature. It also freezes well.
*This recipe can be doubled to yield four loaves.
Did you luck out with your homegrown zucchini this year? If you have too much zucchini to know what to do with it, try these other zucchini recipes: pesto zoodles, bikini bread, or grilled Italian sandwiches !