As we gradually get to know one another I have to make a slightly shameful admittance: I am not the biggest sweets person you will ever meet. I have always had an affinity for the savory: willingly coating my tongue in herbs and spices before ever dressing it with sugar. This is not to say they don’t have their place in my life: cosmically syrupy breakfast, a slice of heavenly pie, the natural enticement of fruit. I’ve always admired those who are able to craft divine desserts (hi audrey) – and it’s an endeavor I celebrate occasionally in my kitchen (as I think making most desserts is quite relaxing) – but we come to the junction once more of taste and tongue.
My second slightly shameful admittance (what a weekend!): I am not a huge birthday person. It’s something that is celebrated lovingly when you’re a child, to embrace your years of health, happiness, and growing intelligence for the surrounding world. Though as I’ve grown, I’ve shared my mixture of all-out birthday week party to reminiscence to meditation to general apathy (what a gamut right?). At the end of every September it’s always been a surprise – though my gratitude for my life and my parents remains unwavering.
However it seems that I am supposed to be thinking about my birthday this year, as we are in line for a lunar eclipse. And while there are lunar eclipses throughout the year, we are having one that hasn’t occurred since the eighties (before my birth) – and the next isn’t slated by our universe until 2033. A super-moon eclipse, also referred to as a blood moon. This occurrence has truly captivated me. So with a deep sigh of release and relief we are going to celebrate the equinox, the moon, and my birthday by way of tent and hammock in our black hills deep and tall.
My birthday to you is a lovely zucchini bread to fulfill the sweetness in your life. And while I’ve used dark chocolate all around, I welcome you to substitute with your favorite. We had somewhat of an unruly squash patch this season, but who is to lament a surplus? Harvest is such a revelry in itself. Both zucchini fritters and zucchini bread are an amazing kitchen treat, one that I never seem to tire of across the years. So without any further ado sweet darlings, friends, farmers, guys, and dolls – happy weekend to you, happy equinox, happy lunar eclipse, and happy.
- Dry:
- 1¼ cup white whole wheat flour
- ½ cup dark brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup of dark cocoa (I used 100% cacao)
- Wet:
- 2 eggs lightly beaten
- ⅓ cup honey
- 1 tsp vanilla
- zest of 1 orange
- 1 cup plain yogurt
- ½ cup coconut oil melted
- 2 cups shredded zucchini
- 1 cup dark chocolate chips
- ½ cup finely chopped hazelnuts
- Preheat oven to 350 degrees.
- Lightly oil one 9x5 loaf pan, or you may use two smaller ones if on hand.
- Shred zucchini and allow to drain in a colander or mesh strainer in sink.
- In a medium bowl mix together all dry ingredients.
- In a separate large bowl mix together wet ingredients.
- Slowly incorporate dry ingredients into the wet. This particular batter will be on the thicker side.
- Squeeze all excess moisture out of the zucchini by hand or paper towel.
- Once batter has formed, add and combine both zucchini and chocolate chips.
- Add batter to loaf pan(s) and sprinkle top with hazelnuts.
- Bake in oven 45-60 minutes - or until an inserted toothpick comes out clean.
i thought this post was so sweet. happy all of those things back to you, too. i hope you’re having a wonderful birthday.
thank you so much for the sweetness jaime! i’m so happy you visited me on the blog side of things, can’t wait to check you out. ♥
I love how dark and rich this bread is. Honestly – the color is amazing!
Dani thank you! I have a true fascination with dark (dark, dark) chocolate.
Happy Birthday, Danielle! This looks to me like the perfect cake to celebrate – rich, healthy and down to earth :). Love it!
Thank you Ana! So wonderful of you to visit! This is definitely a celebratory bread cake healthy option ho-down fun time. ♥