Last week, I spent many hours in the kitchen.
I cooked, baked, shot, tested, tweaked, walked to the grocery store three times a day, and then we ate!
And rinsed and repeated the next day. Heavy on the rinsing part, so many loads of dishes.
It’s been a while since I’ve had multiple days in a row to crank out tons of recipes. With the summer schedule we’ve had, I’m usually finding a random weekday or using up a full day of a weekend we’re in town, to get ahead for the next week.
So, I live for weeks where I can really devote a ton of time to the entire recipe process without feeling a teeny tiny bit rushed to get to the next one.
It’s a lot of hours on the feet, the dishwasher is constantly running, a billion (slight exaggeration) photos to sort through, and timing up when certain dishes are made so there aren’t too many leftovers at once – but I honestly love it.
Like with any job or passion, it can get easy to sometimes feel like you’re just going through the motions. A lot of days consist of the same routine – emails, social media, edit, type of tomorrow’s recipe – and while I would love to have a more consistent schedule of recipe days, my schedule just doesn’t totally allow it right now.
So on the week that it did allow it, I took full advantage. I essentially shot a month’s worth of recipes, and I’m so ready to share them all throughout August! Although I cook every day, the recipe shooting days are especially exciting because it’s when I can put my passion to action and just create.
As you probably guessed by now – this double chocolate zucchini bread was one of those creations from last week. More than usual, I’m loving zucchini this summer, and I’ve found myself buying it from the market in BULK. It’s bene fun to get creative with the gorgeous veggie, and I knew sneaking it into a chocolate bread had to be done at some point.
How else should one eat their greens? JK. I eat my greens raw and like it. But I also like chocolate. And bread! So that’s how we’re eating it this time around.
This bread is heavy on the chocolate! I couldn’t stop at just the cocoa powder, it needed some semi-sweet chocolate as well to balance out the bitterness. That’s what I like to pretend at least! Truthfully you probably wouldn’t have a clue that there are two whole zucchinis in there – Erick came home from work one night, immediately opened up the aluminum foil on the counter and grabbed a piece before I even had time to announce what it was.
When I did, he just shrugged, poured himself a glass of milk, and grabbed another piece. And that’s when you know chocolate zucchini bread is a true success!
- 1¼ cup whole wheat flour (I also tried with coconut flour & that worked too)
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- 1 egg
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 cup shredded zucchini (about 2 small or 1 medium)* - see notes
- ¼ cup unsweetened applesauce
- ½ cup milk (I used unsweetened almond milk)
- 3.5 ounces semi-sweet chocolate or milk chocolate
- Preheat oven to 350 degrees F. Lightly grease a loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, coconut powder, baking soda and salt.
- In the bowl of a stand mixer or using a hand mixer, beat the coconut sugar, egg, melted coconut oil and vanilla. Add in the shredded zucchini, applesauce, and almond milk, mix again. Then slowly add in the dry ingredients and mix until just combined; fold in the chopped chocolate.
- Pour the batter into the loaf pan and smooth. Bake 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool before slicing!