Recently, I’ve become afraid to leave my car unattended.
My peaceful small town existence has been rocked by multiple breaking-and-entering events in my car. It seems like every time I walk into the post office, church or the little grocery store, I come out, find my doors ajar and discover a multitude of femur-sized zucchinis scattered all over my seats.
Some culprits drop them and run while others leave notes like, “Help! I can’t deal with these anymore! I know you don’t waste any produce.”
My Amish friends even get in on the zucchini vandalism by leaving them on top of my car as a joke or stashed on the back bumper of other Amish folks’ buggies. It’s nothing to watch half a dozen zucchinis the size of Mr. T’s arm roll out of the back of a buggy as it slogs up a steep hill. We’re all on high alert.
It’s like the zucchini apocalypse, people.
My friends are right, though, I’m loath to waste produce, so I tuck zucchini into everything like cheerleaders use glitter. My kids cautiously fork through their meals looking for evidence of zucchini. They’re not going to trust me pretty soon.
In the meantime, nobody suspects my double chocolate chunk bread of duplicity, but it is so chock-full of zucchini that my three youngest would die a thousand deaths if they knew how much they’d consumed by way of thick slabs of the deep chocolate cake-like goodie.
These can be baked as muffins, too, making them even more devious. Who would imagine the luscious, moist cupcakes are brimming with vegetables?
Deep, dark double chocolate chunk zucchini bread
(Adapted from King Arthur Flour)
2 large eggs
1/3 c. honey
1/2 c. melted coconut oil