Intensely chocolatey and rich double chocolate zucchini bread with a hint of cinnamon. Made better for you with coconut oil and less sugar than standard chocolate zucchini breads but every bit as decadent.
Certain foods, smells, sounds and seasons evoke very specific memories or feelings in me. It isn’t always a happy memory nor is it necessarily a sad one. Sometimes it’s a reminder of a future that didn’t play out and sometimes it’s a reinforcement of what is and will be. Sometimes it makes me smile and other times it makes me take a moment to evaluate where I am and how I got here.
I was craving this double chocolate zucchini bread and so, yesterday afternoon set out to make it. I hadn’t made it in a long time- years in fact- but that didn’t register until it was completely baked and cooling. When I leaned over to breathe in the chocolatey smell (yes I do that), I was struck with the strangest feeling. All of a sudden I was overwhelmed by memories of plans that never unfolded.
I saw myself in my half-renovated kitchen with my (who is now my ex) fiance, John, slicing this double chocolate zucchini bread and laughing as we stuffed our faces and joked that this would be the way I would get our kids to eat more vegetables. I would hide them in chocolate cakes and not tell them. We had just been for a long walk around the neighborhood with our great dane, Indigo, and we were cleaning up the kitchen so that she couldn’t get at any food. In case you didn’t know- great danes steal food off of the counter and tables because, well, they’re taller than the counter and tables.
It was late and we really shouldn’t have been eating chocolate cake (because that’s what this is. It’s cake) but we said it was basically health food since it had coconut oil and zucchini in it. We ate half of that loaf and then finally wrapped it up and hid it in the microwave so Indigo couldn’t get her beautiful paws on it.
That was it. That was the last time I made and ate this double chocolate zucchini bread. And here I am. Married to Mark and living in a completely different house, living a completely different life and my Indigo lives with another nice family. John and I’s future was never meant to play out and I wouldn’t change a single thing. I wouldn’t have myself living anywhere else or with anyone else other than Mark. I know exactly how I got here and I’m thankful for all of it.
All I have to do now is change my association with double chocolate zucchini bread from Indigo and kids and John and change it to this house, Mark and the onset of Spring and Summer. I have to change it to memories of mornings on the deck with thick slices covered in peanut butter alongside a hot Americano. The only logical solution seems to be to make loaf after loaf and eat slice after slice.
Yeah, that sounds like a good plan.
Cheers guys. Happy baking.
- ⅓ C melted and cooled coconut oil
- 3 TBSP full fat sour cream or greek yogurt
- ½ C granulated sugar
- ¼ C tightly packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ C milk - any %
- 1 C all purpose flour
- ½ C cocoa powder - dutch process or natural
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ tsp cinnamon
- ¾ C chocolate chips - milk, dark or semi sweet
- 1½ C shredded zucchini ** See note
- Preheat oven to 350F
- In a medium bowl, whisk together the melted coconut oil and both sugars until fully combined. Add the eggs, vanilla and sour cream and whisk until creamy. Add the milk and whisk briefly.
- In another medium sized bowl, sift together the flour, cocoa, cinnamon, baking soda, powder and salt. Create a well and pour the wet mixture in to the dry. Stir with a spatula until just combined. The batter will be very, very thick.
- Add the zucchini and chocolate chips to the bowl and fold gently until evenly distributed. Pour in to prepared loaf pan and smooth the top. Place in the oven and bake on the center rack for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 10-15 minutes in the pan then carefully remove from the pan and place on a wire rack to cool completely.
- Store wrapped tightly in plastic wrap on the counter for up to 5 days.