I need to cool it with the mug cakes.

This is even a different recipe than the one I posted. Because I really need to be spending time finding additional ways to mix oil and cocoa powder and cook it in my microwave. This one was a little bit lighter, like the texture of mousse, but not quite as chocolate-y..

I need to stop.

But I refuse to put the kibosh on my chocolate habit, so I took a little more time and effort and made some chocolate zucchini bread. I know I just ranted about the zucchini overabundance “problem,” but I actually did have some extra in my fridge so I figured I could put it to good use and make some bread. Because I don’t eat enough of that, either.

I got this recipe from Inspired Taste, and they adapted it from Joy the Baker. Joy does no wrong, but I had all of the ingredients in this version so I stuck to it.

I would have used my food processor to grate the zucchini and my hand mixer to throw it together but Kelly was napping on the couch and I’m SUCH a considerate sister so I used good old fashioned elbow grease. Plus I guess I don’t need a hand mixer for what I can do with my huge Body Pumping biceps.

I’m annoying tonight.

Chocolate Zucchini Bread

1 1/2 cups grated zucchini

1 cup flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 tbs instant coffee (I don’t drink that crap, but Kelly does. Stole it while she was sleeping.)

1/2 cup vegetable oil

1/2 cup sugar

1/2 cup light brown sugar

2 eggs

1 tsp vanilla

Mix your dry ingredients in a medium bowl and set aside.

Grate one small/medium zucchini using a food processor or good old fashioned hand grater. Mix it in with the dry ingredients. This is so that it won’t all sink to the bottom of the bread tin if it’s coated in the flour, etc.

Mix your wet ingredients, including the coffee granules.

Add the dry ingredients to the wet in increments and fold together. Place in a greased bread tin and bake at 350 degrees. The recipe I found said 55-65 minutes, but mine only took about 50 minutes. This could also be because this is what my oven knob looks like:

No, that isn’t the fault of my stellar iPhone photography. If I turn the overhead light on and squint really close I can see the grooves of where the numbers used to be, but it’s still in 100 degree increments so it’s really a crap shoot. For all we know I could have baked it at 375. Just keep an eye on it. If you press the top and it springs back, it’s done.

It was dark and chocolatey and delicious. If I hadn’t used up all my chocolate chips in mug cakes and random handfuls I would have thrown some of those in just for an additional level of decadence. But it didn’t really need it. And this way I can tell myself it’s healthy because it doesn’t have any butter in it and it’s made with a vegetable. This also means I’ll be eating it for breakfast.