CSA produce week 5 and a yummy recipe!


This weeks box gave us: 4 varieties of squash, onions, green beans, kale, sweet corn, bell pepper, hot peppers, cucumbers, and tomatoes.  We really enjoyed eating fresh corn on the cob for dinner!  Since we had an abundance of squash, even after giving some to my neighbor Casey, I made a chocolate zucchini bread yesterday.  And it is SO delicious!  If you are a chocolate lover, you need to try this!

Chocolate Zucchini Bread:

1 1/2 cups shredded raw zucchini (about 1/2 pound)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder, sifted (not Dutch-processed)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice (I did not have this so I skipped it)

1/2 cup safflower or canola oil (I use coconut oil)

1/2 cup granulated white sugar

1/2 cup light brown sugar (I didn’t have brown sugar, so I used 3/4 cup organic sugar since I wanted to add less sugar)

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup semi sweet chocolate chip

Preheat oven to 350 degrees and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Makes one – 9 x 5 x 3 inch loaf.

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