Edmonds Healthy Eating: Time to get creative with zucchini

Chocolate Zucchini Bread
Chocolate Zucchini Bread

We have once again arrived at the time of the year when neighbors start leaving zucchini on the front porch. I stopped planting this squash because I know so many folks are going to get extra. I love to shred it, measure out one-cup portions, store it in a Ziplock freezer bag and freeze until I am ready to use. It’s an easy addition to lasagna, spaghetti sauce, muffins or quick breads, soups and casseroles. It’s amazing how versatile it is. The latest trend is to use a spiralizer to make zucchini noodles. Quickly steam the “zoodles,” toss with butter, Parmesan cheese and black pepper, and you have a easy meal.

Here is a variation on double chocolate zucchini bread. You can bake it in a loaf pan or make muffins. Your family won’t even know this treat has zucchini in it! (We can all keep a secret, right?)

Double Chocolate Zucchini Bread

1/2 cup butter, melted. (Plus one tablespoon melted butter for brushing pan)
1/2 cup. cocoa powder, plus more for dusting pan
1 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. kosher salt
1 cup sugar
1 egg plus 1 egg yolk
1 tsp. vanilla extract
2 cup grated zucchini (from 1 large or 2-3 small. Do not use seedy part)
2/3 cup chocolate chips


Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.

Transfer batter to prepared dish and bake 50 minutes.
Let cool slightly in pan, then transfer to a cooling rack.
Slice and enjoy. Can be frozen.

Deborah Binder— By Deborah Binder

Deborah Binder lives in Edmonds with her family. She is “dancing with N.E.D.” (no evidence of disease) after being diagnosed with ovarian cancer in 2009. She is a foodie who loves to cook from scratch and share here experiments with her family and friends. She attended culinary school on the East Coast and freelances around town for local chefs. Her current interest in food is learning to eat for health and wellness, while at the same time enjoying the pleasures of the table. As Julia Child once said, “Everything in moderation including butter.” Deborah can be contacted at jaideborah@yahoo.com.

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