Everything is made better with coffee. Wouldn’t you agree? I was recently injured during a training accident and I keep waking up in the morning wondering if it was all a dream. As a rub my eyes and look down at my throbbing legs (broken, casted and immobile) I’m quickly reminded this is my new reality for the next few months. Insert coffee. I’ve had so many coffee deliveries lately, it’s been nice just to sit and sip. Most of the time I’m guzzling coffee because I’m in a rush and needing the caffeine pick me up. Well, not now!
It’s actually been nice to press pause lately (even if it was a forced pause) and enjoy some coffee and family and friends. Yes, inside I’m crying and still upset, but it’s been much easier to get past things with the help and support from family. And coffee. Always coffee.
While I had family visiting over the past week helping my kids return to their normal routine (well, sort of), she offered to make foods and freeze them so they were available when I was starting to feel better (and able to make a trip to the fridge). More on that later. We went through the fridge and decided the cold brew leftovers and zucchini was a good excuse to make something chocolately and yummy. I never pass up an opportunity for dessert (fake or otherwise)! So, we adapted a recipe and voila! Chocolate Zucchini bread with cold brew flare for your enjoyment!
- 3 Eggs
- 1 Cup of Sugar
- ¾ Oil (Avocado, Coconut or Canola)
- ¼ cup cold brew coffee
- 1 teaspoon vanilla
- 4 cups of grated zucchini, drained and dried really well
- 1½ cups of gluten free flour (I used King Arthur)
- ½ cup unsweetened cocoa
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- Mix eggs with sugar, oil, cold brew coffee concentrate and vanilla. Stir in graded zucchini. Make sure your cup of zucchini is packed and dried out as much as possible. In a second bowl, mix together dry ingredients. Put into a 9X5X3 Loaf Pan. Bake in the oven at 350 degrees for 1 hour.