The issue with having a garden in your backyard is keeping up with the endless amounts of provisions you reap if you are lucky enough to have a good growing season. Enter Steve. He is out there on a daily basis picking reaping the benefits of what he has tended to all summer long.
The majority of the time, he ends up eating half of the ripe tomatoes the second he picks them off the vines and then comes in swinging another baseball bat size zucchini which really has no place for me to store in the kitchen. Those zucchs are really great to use in so many recipes during the summer.
I bet you didn’t know that you can freeze shredded zucchini. Neither did I until I saw it on Pinterest the other day.
There was one zucchini in particular that was sitting and staring at me from the kitchen counter. It was literally driving me crazy to look at because, I mean, really? It didn’t go with the new decor. In fact, zucchinis don’t go with ANY decor.
We have a giant fridge but there was no room for this sucka anywhere inside of it. Why? Because this guy had too many brothers and sisters that were already occupying the space reserved for humongous vegetables. It looked exactly like the Goodyear Blimp and each time I saw it on the counter, I cringed. I finally had enough and said “off with his head (and butt)”.
I threw the whole thing into my food processor and shredded it until I could no longer recognize it’s similarity to a big flying balloon.
So what was I going to do with all this zucchini?
I had all the makings of a chocolate banana bread within my reach and I figured why not just add in the zucchini for a “healthy factor”. Who am I kidding? Between the chocolate and sugar, this wasn’t super “good for you” but it sure was delish and rated on a scale of +10 according to those who tasted tested it. Once again, I threw in substitute ingredients that really should have been other things but somehow this came out just fine.
I used 45% dark chocolate chunks instead of chocolate chips for the guts.
I didn’t really need to throw in a banana, yes I know I said it was a chocolate banana bread but I had to change the title due to the fact that I used half a banana in the recipe. Otherwise, it would have just been called a chocolate zucchini bread. It was a last minute entry from the fridge before it hit the garbage. Gawd I love dead bananas. Oh and by the way, if I had a whole banana I would have most definitely added it in but half was better than nothing.
I used a small container of blueberry greek yogurt instead of plain greek yogurt because I didn’t have any and I certainly wasn’t running to the market to get a large container when I only needed a 1/4 of a cup.
My motto is “use what you’ve got otherwise it will rot”.
What’s the worse thing that could happen? Usually nothing.
Here’s what transpired when I sent a text out to my three boys with a picture of this bread. One of them dropped everything and came up to the house to ensure the gets at least two pieces. The other two were delivered the balance this week and my eldest said “that bread should be illegal”.
If you want to hide your zucchini and puddles of chocolate, this ones for you.
- 1½ cups grated zucchini
- 1 cup all purpose flour
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ cup semi sweet chocolate chips (I used mini)
- 1 bar dark chocolate, chopped into chunks
- ½ cup good quality cocoa powder
- ½ cup white sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup GREEK yogurt
- ½ ripe banana, mashed
- Preheat oven to 350F. Prepare a loaf pan by lining with parchment paper or nonstick spray. In a large bowl mix dry ingredients together with chocolate chunks. In another bowl whisk together sugar,eggs,vanilla, yogurt, oil & mashed banana. Mix until smooth.
- Add wet ingredients to dry ingredients and mix just until blended. Don't overmix. Add in Zucchini and mix until the Zucchini is dispersed evenly throughout the batter. Place batter into loaf pan and spread out evenly. Take chocolate chips and sprinkle over batter, press them in lightly with your hand.
- Bake for 45-50 minutes or until toothpick is inserted and comes out clean.