One Zucchini, Two Zucchini, Three Zucchini, Four...

It's time to think about ways to use that fabulous overabundance of zucchini~or courgette, depending on where you live. My Dad has some growing in his garden so he gave me three...including one mutant zucchini that was hiding out until it was nearly 2 feet long!

I liked the idea of chocolate zucchini bread, so I made this recipe on Sunday for our after dinner dessert.

My husband, who was wary of the idea of zucchini in bread (he's Scottish, what can I say?) ate a slice and then had a few more. The baby was bedecked from head to toe in joyous chocolate crumbs. It is like a wonderful cross between chocolate cake and brownies.

We decided to give the second loaf away before things got out of hand. Hopefully our neighbors enjoyed it as much as we did!

Chocolate Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 heaping cups peeled and grated zucchini (about 1 medium)
2 and 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 cup chocolate chips (optional)

~Preheat the oven to 350 degrees.
~Grease and flour two 8x4x3 loaf pans. (I also line the bottom of mine with parchment paper to make sure they come out in one piece.)
~In a mixing bowl, beat together the eggs, oil, sugar and vanilla.
~Stir in the zucchini.
~Combine the dry ingredients and stir into the zucchini mixture. Mix until just combined.
~Fold in chocolate chips if using.
~Pour into prepared pans.
~Bake for 1 hour or until bread tests done. Let bread sit in pans to cool for 5 minutes, run a knife around the edges and carefully turn out the loaves onto a cooling rack.
~If you used parchment paper, peel it off gently (but do it while they're hot)
~Let loaves cool completely before wrapping or slicing.

Makes 2 loaves

Choco Choco Chocolate...and Banana

The last few weeks we've been trying to use what we've got in our house instead of running to the store every time we need something. It's time for us to be more self-sufficient! (I need a better depression era housewife/Rosie the Riveter "WE CAN DO IT!" attitude adjustment.)

The long and short of it is this: I needed to use up bananas that were sitting in our freezer, and I had to do it with ingredients we had on hand. I settled on~and this is a mouthful~Chocolate Chocolate Chip Sour Cream Banana Muffins.

They happened to be on an OAMC list (Once a Month Cooking) and I thought we could freeze them for quick treats. Problem is, I was just putting the pans in the oven when my sister dropped by, and by the time she left we had already eaten a dozen! Really, these are hands down one of the tastiest things EVER. And don't be daunted by the extra long title. They are really easy to make.

Now you wish you had some over-ripe bananas, don't you? Or maybe you just wish you were here and could eat mine.

Chocolate Chocolate Chip Sour Cream Banana Muffins

1/2 cup butter, softened
1/2 cup unsweetened applesauce
2 cups sugar
2 teaspoons vanilla extract
4 eggs
2 and 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
4 extra ripe bananas, mashed
1 cup light sour cream
1 cup chocolate chips

-Preheat oven to 350 degrees F.
-Use a little butter or pan spray to lightly grease the tops of two 12 cup muffin tins (to keep muffins from sticking in case they rise over the top) and line them with cupcake papers.
-In a large bowl cream together the butter, applesauce, sugar and vanilla.
-Add the eggs and mix.
-Add dry ingredients and mix well.
-Stir in the mashed bananas and sour cream, and then the chocolate chips.
-Scoop the batter into the muffin cups using an ice cream scooper.
-Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
-Cool slightly and remove from pans to cooling racks.
-To freeze, cool and put them on a cookie sheet in the freezer until frozen, then put in plastic bags to store.

Makes about 24 muffins (depending on how full you fill your muffin cups)