Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Farmers Market WILL take this Saturday (April 4th) at the Carter Green (summer season) location from 9 a.m. to noon

Chocolate Zucchini Bread

While the last few weeks around here have been a blur, one thing that stands out was the delicious, unexpected loaf of zucchini bread made by my dear friend, Trista.  While her three kiddos were sick for the entire month of February, she somehow found the time and energy to bake an extra loaf of bread and bring it to us.  The recipe below is from her website and if you prepare it, you're in for a treat! 

2 eggs
1 c. oil
2 c. sugar
2 t. vanilla
3 ½ c. flour
1 t. salt
1 ½ t. baking soda
3 ½ t. baking powder
½ c. baking cocoa
2 c. shredded zucchini


1. Blend eggs, oil and sugar together in large bowl. Stir in vanilla.

2. Sift together flour, salt, baking soda, baking powder and cocoa powder; combine well with wet ingredients.

3. Fold in zucchini.

4. Pour into 2 greased loaf pans and bake at 350F for one hour or until toothpick comes out clean.

Note: This bread freezes beautifully.

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