Sometimes it’s hot and you still need to turn the oven on and BAKE things.
Sometimes you read 2 dozen recipes and none of them are the one you want to use.
Sometimes you want to slap yourself in the face for not being better to yourself.
Sometimes you just need a little sweetness in your life. (But not toooo much.)
And sometimes, you have too much zucchini.
Yes, I’m talking to you, because I didn’t plant any this year. (But if you have extra, I’ll take it off your hands…)
This recipe was born from all of these sometimes. It’s not zucchini cake, which is what most of the world is really making when they say “zucchini bread.” It’s a bread for toasting in the morning, or putting a scoop of ice cream onto in the evening without getting a totally insane sugar high that prevents you from going to be bed at a decent hour.
It’s chocolatey and subtly spiced, with a moist but toothsome crumb.
And! It makes 2 loaves! That means there’s one for you and one to take down the street to the neighbor who keeps mowing your lawn for you out of the blue, or to leave for your house-sitter to ensure the pets are well loved while you are half a world away.
1 1/2 cups whole wheat flour
2 cups all purpose flour
1/2 cup cocoa powder
1 1/2 Tbsp ground cinnamon
2 tsp baking soda
1 1/2 tsp salt
1 1/4 cup sugar
10-12 oz zucchini, grated. (about 2 cups)
1/4 cup oil
1/2 cup any type of plain yogurt
1 cup unsweetened applesauce
1/2 cup or so of water
Preheat oven to 375ºF.
Whisk together all the dry ingredients, including the sugar. In a separate bowl, mix together the eggs, oil, yogurt, and applesauce until smooth. Add the liquid to the dry and mix until just a bit of dry flour remains. Then add in the zucchini. Mix it all in, adding just a bit of water at a time as needed to make it easy to work with. You don’t want it to be too wet.
Divide into loaf pans prepared with baking spray, butter and flour, or parchment paper.
Bake for 35 minutes, then rotate and bake for 10 to 15 minutes more, or until it passes the toothpick test. Let cool in the pans a bit, then turn out onto a rack to cool the rest of the way before slicing. Stores great in the freezer in individual slices or whole loaves.