There are a number of new perks with my new job.
1. Very few late night/after hours duties
2. More time with these little munchkins: this is their “I’m so excited that I’m eating ice cream” dance…
3. Less stress
But most importantly…
4. A plethora of starving college students, willing to eat successes or failures.
I made this chocolate chip zucchini bread. It was good, but it wasn’t earth shatteringly delicious. We ate half the loaf at home and because Matty B doesn’t really do leftovers and because I’m willing to eat treats on the weekend, but stick to a cleaner diet during the week and because Grandpa B wouldn’t touch it because he says chocolate makes him cough (?), I took the remainder to work.
The adults in my office took an obligatory piece and seemed to like it. The students? Yeah, you’d think that they hadn’t eaten in a week, or if nothing else, hadn’t eaten breakfast that morning (which, I’m discovering, is a likely possibility as (most) college students view sleep as more important than food).
I’ve provided the recipe below. It’s good. Or, if you’re 19 and living off of cafeteria food, it’s the most amazing thing you’ve ever eaten.
Chocolate Chip Zucchini Bread with Peanut Butter Glaze
1/2 cup almond milk
1/4 tsp apple cider vinegar
2 1/2 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp instant coffee
2 tsp cinnamon
3 TBS ground flax seed
1 cup olive oil
2 tsp vanilla
1 cup white sugar
1/2 cup brown sugar
2 cups shredded or puréed zucchini
1 cup powdered sugar
1 TBS peanut butter
1 TBS almond milk
Combine milk and vinegar. Set aside. In a large bowl whisk flour, cocoa, baking powder, baking soda, instant coffee, salt and cinnamon.
In a medium bowl whisk flax, oil, vanilla, sugars and milk/vinegar mixture.
Combine wet and dry ingredients. Fold in zucchini.
Bake in a greased loaf pan for 55 minutes at 375.
Let cool slightly. Mix frosting ingredients and drizzle over cooled zucchini bread.