We floated a pleading, urgent question yesterday, and it resulted in a very delicious answer.
What are we going to do with all of this zucchini?! We thought we had exhausted every available option having made stuffed, fried, sautéed, pasta-like ribbons, pickled, and pancakes, but Rachel mentioned chocolate-zucchini bread, and then
this perfect recipe from Slice of Feist ended up being an instant go-to, one we'll probably refer to again today when making another batch or possibly even chocolate-zucchini cake.
The only thing we subbed in was 1/2 cup whole wheat pastry flour -- and also, a little bit of sugar sprinkled on top before baking never hurts anything. You can't even taste the zucchini, and that's sort of the bonus after one's had it at every single meal in every way, shape, and form. Amazing.
