July 2012

Last summer was my first attempt at vegetable gardening, with a real garden (hurrah!) in the backyard of our new house. I ended up with gargantuan zucchinis that were each practically the size of a small newborn. So naturally I found a recipe for zucchini bread of the best variety: chocolate! The kids had fun helping mix up the batter; we made several batches and used up some of those zukes. The bread comes out super moist because of the zucchini but also is not too sweet. And it uses a mixture of all-purpose flour and whole wheat flour, as well as a mashed banana. Bonus: You can freeze the loaves for later.

June 2012 zuccchini

Here is the recipe from weelicious.com


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1/3 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 c. canola or vegetable oil
  • 2 eggs, whisked
  • 1 banana, mashed
  • 1/2 c. honey
  • 2 c. zucchini, grated


Preheat oven to 350°

In a bowl, combine flours, cocoa powder, baking soda, baking powder, and salt.

In a separate large bowl, beat vanilla, oil, eggs, banana and honey until combined.

Slowly combine items from both bowls, then stir in the grated zucchini.

Pour batter into 2 greased 8×4″ loaf pans.

Bake for 45-50 mins or until a toothpick comes out clean.

Cool for 10 mins, then remove bread from pan and cool completely.

Loaves can be wrapped tightly in foil, placed in Ziploc bags labeled with the date and frozen for up to 3 months.


July 2012