Front Burner

So this is what happens at my house from time to time.

I am putting groceries away in the fridge and run across a bag of zucchini that I must have bought for a dinner I was planning on making but either skipped over or substituted it with something else.  Realize it's not in my menu plan for the current week and know that if I stuff it back in the fridge without a plan it will most definitely begin to rot... ZUCCHINI BREAD! Think back to a recipe I've been wanting to make for quite some time, peruse the pantry for the remaining ingredients and BAM! I've developed a plan to make a random loaf of zucchini bread the next day.  My family appreciates these random moments of baking genius.

Or at least I like to think they do.

And if you're one to turn your nose down at something so "healthy" sounding, rest assured that my friend Rachel took one bite and said "really this just tastes like chocolate bread..."

So indulge without feeling guilty... zucchini is a vegetable after all.

Feel free to use regular cocoa powder, but the Hershey's Special Dark gives it an amazing deep dark chocolate flavor. Also, for best results, store loaf wrapped in plastic wrap or an airtight container overnight and slice and eat the next day. Moist chocolate overload!

Double Chocolate Zucchini Bread
1 2/3 cups all purpose flour
1/3 cup hershey special dark cocoa powder (or regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups shredded zucchini, gently squeezed to remove liquid
2/3 cup semi sweet chocolate chips

Preheat oven to 350.  Grease an 8-inch loaf pan and set aside.

In a small bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.

In another bowl mix eggs, applesauce, oil, sugar and vanilla.  Add the flour mixture, stirring just until combined.  Fold in zucchini and chocolate chips.  Pour into pan and spread evenly. Bake for 60-75 minutes or until a toothpick inserted in center comes out clean.

Let cool for 10 minutes before removing to a wire rack to cool completely.

Slice into 12 pieces

Per slice: cal 222, carb 33g, fat 9g, pro 3g, sod 314mg, sugar 16g

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Um... seriously? There really was no way these could turn out badly. Raspberry? Yum... Cream cheese? Yum... Chocolate? DOUBLE yum! I really could have used a little more cream cheese but hey, recipes are for experimenting... so maybe I'll double the cream cheese filling next time :)

I told the girls at work that I would bring in a batch of brownies and dug out this Cooking Light recipe. Stuck them in the oven and with 25 minutes left to bake, a minor disaster struck our household as my 3-year-old daughter tripped, fell and split her chin open, sending blood all over the dining room floor. As I (slightly overreacting) loaded us all up for a trip to Urgent Care, to my dismay I had to pull the "not yet done" brownies from the oven. Of course my daughter's well being was more important at that point...

But a little skin glue, a bandaid, a sticker and a chocolate milk for being a good sport seemed to remedy the situation. In the process I happened to get called off from work but decided to "rebake" the brownies in an attempt at salvation anyway (no way I was tossing them without at least trying...) It took a little more time than I had anticipated but I managed to bake them back to near perfection. Of course, being called off work meant they were mine for the taking (my "brownie disliking" husband actually ended up enjoying this twist on the classic and ate a few himself.) They lasted a good week... I had to pace myself.

But fear not, I aim not to disappoint my sweet coworkers. The pictured batch was my second round baked for the shift I actually worked which was kindly displayed in the common room and devoured shortly after.

As much as they love to "hate" me for sabotaging their diets, I love them as some of my best food critics and deep down, I know they truly "love" me too ;)

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