There’s going to be a potluck dinner starting at 8pm at our CD release party on December 16 at The Rad Pad. I (Alex) will be baking my Mother’s amazing chocolate zucchini bread. There was always a loaf of this on the counter up at my parents’ bed and breakfast in New Hampshire and I think that was when I fell in love for the first time. We also ate so much of this while on tour. Actually, it’s really all we ate because we all quickly ran out of money and eventually had to survive on the leftover crumbs we found floating around the van floorboards.

Anyway, here’s the recipe straight from Mother’s gmail to mine to this site. Come try some on the 16th and be sure to bring your Mother’s best dish.

Ingredients
3 eggs
1 C vegetable oil
2 tsp vanilla
2 C sugar
3 C grated zucchini
2 1/3 C flour
½ C unsweetened cocoa
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
¼ tsp baking powder
½ C chopped nuts (or not)
½ C chocolate chips

Preheat oven to 350 degrees. In a medium bowl mix together eggs, oil, vanilla, sugar, and zucchini. In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt, and baking powder. Stir in nuts (or not) and chocolate chips. Add zucchini mixture to dry ingredients. Pour into 2 greased 5 x 9 loaf pans (I opt for the four mini loaves). Bake for 45 (often more) minutes until bread tests done.

Best when made with love. (Awwwww!)

Enjoy!