Since the grocery store trips were off-limits this week, the cooking has been a bit scarce. Last night, I had a bowl of cereal for dinner. The night before, Judy and I attended a GrubWithUs dinner at a weird restaurant. Tonight, I’m polishing off a hearty TV dinner, and I might dig into a couple of bites of that ice cream from way back when. Yeah, I know, I can’t believe it’s still there either – let’s just say I’m making each and every bite count. (Update – yeah, that happened. And now the ice cream is kaput.)
But when a coworker brought in a bag of zucchini, despite the scarcity of food that caused me to resort to the microwave, I had dessert on the brain instead.
It’s normal to think of dessert when you have zucchini in your hands, isn’t it? Sure, zucchini fries are great, too, and so is plain ol’ raw zucchini with cheese, but let’s be honest – dessert is never a bad idea (except with okra, as evidenced by the Iron Chef America I just watched). My buddy Jennifer makes a killer gluten-free zucchini bread, and since we’re over half a country away from her now, I don’t get to partake in it. Quite honestly, it’s almost enough to make us move back – but not quite. I’m afraid I’ve already gotten too accustomed to the warmish weather and would freak in five minutes of Chicago summer humidity, and one minute on a February day (plus, we’re seeing them again in 14 days!).
When I volunteered to take a couple of green tubers (are zucchini tubers?!) from work earlier this week, I had two potential recipes in my mind. One is a zucchini cornbread I’ve had stashed away in a pile of recipe clippings for a while now, and while I do love my cornbread (there’s a story behind that), I didn’t see the sense in making it to eat with cereal. I prefer cornbread alongside fried chicken, or something that I can dip it in, and milk just doesn’t appeal. The other recipe was a breakfast/dessert quick bread thing – what you see here. I saw it on Tara’s site a couple of weeks ago (the same site that reminded me of the chocolate ice cream – a theme, perhaps?), and that, I thought, was perfect for two reasons. One, I could take a loaf to work the next day as a payback for free zucchini, and two, it made two loaves (quick bread recipes always do, don’t they?!) which meant the other got frozen, with the thought that it’ll come in handy next weekend when our guests are in town.
The downside to making rich, chocolatey zucchini bread at 10 PM? It keeps you up at night – you smell it cooking for the almost-hour, and when it comes out, you still can’t eat it because it has to cool. And by that point, it’s bedtime and your teeth are brushed (although that usually doesn’t stop me…). Of course, there’s also the ‘I already mentioned I was making this yesterday so I can’t eat it because I’ll feel guilty at work all day’ thing too. Then, the fact that you’ve filled up your tiny house with the smell of the stuff, so much so that it wafts into your room and into your face, even when it’s buried underneath the covers and your cat is sitting on your head, is enough to make you nuts.
Of course, most of us aren’t that dramatic, are we?
ps – we’re off to Sedona for a few days. I’ll be taking a tiny blog break, and when I’m back, I’m planning to cut back to weekly posts. We’ll see how it goes, but this twice-a-week thing is getting hard. BUT! I think it’s time for a meat-heavy recipe, so I’ll work on that over the next little while too. Sound good? Thanks. Now, go eat some zucchini ;).
Chocolate Olive Oil Zucchini Bread
Adapted, barely, from Seven Spoons; makes 2 loaves
time commitment: 1 hour, 15 minutes (25 minutes active, 50 minutes baking time)
this is a relatively straightforward quick bread, which means you essentially mix the wet ingredients in one bowl and the dry in another, then you combine. you don’t need a mixer or anything fancy, either. i’m guessing these would make great muffins as well, just that they’d obviously cook a lot less. as for the zucchini, since it’s a rather wet veggie, it’s not a bad idea to squeeze a little of the moisture into a towel, once shredded – don’t wring it out or anything crazy, but just a gentle squeeze or two will do ya fine.
Softened butter or cooking spray, for pans
1 1/2 c whole wheat flour
1 1/2 c white spelt flour (or all-purpose flour)
1/2 c cocoa powder (not Dutch process)
1 t baking powder
1 t baking soda
1 1/2 t salt
1 c chopped walnuts, toasted
8 oz semisweet chocolate chips (it’s ok if you eat a few…)
1/2 c olive oil
1 c well-shaken buttermilk
1 1/2 c turbinado sugar
2 t vanilla extract
4 c shredded zucchini (2 regular zucchini measure about 3.5 c, which is what I used)
Preheat oven to 350 F. Lubricate two 9-by-5-by-3-inch loaf pans with softened butter or spray. Use a length of parchment to line the bottom and long sides of the pan, forming a sling, and lightly butter/spray the parchment as well. Set aside.
In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda and salt. Stir in the chopped walnuts and chocolate. Set aside.
In another bowl, whisk together the olive oil and buttermilk. Add the eggs, sugar and vanilla, and beat until smooth. Stir in the zucchini.
Pour the wet ingredients into the dry, stir until combined, taking care not over mix (you want to mix until the flour dissolves into the wet dough, but no further). Divide the batter evenly between the two prepared pans and bake, rotating once, until a cake tester inserted into the loaf comes out almost clean, which should be around 45-50 minutes. Cool loaves in their pans on a rack for 20 minutes, then grasp the edges of the parchment to ease the bread out.