Every year I plant a vegetable garden and every year I'm a bit ambitious about just how many tomatoes, cucumbers, and zucchini a family of four can eat. One year, I planted 8 different types of vegetables, started a strawberry patch — which is paying off nicely this year, so booyah to planning ahead (or accidental luck) — and grew my own watermelon. Our lawn still hasn't recovered. Who can relate?
This year we have so many cucumbers that I won't be buying any all summer and I have enough to keep our juicer working overtime. And then there's the zucchini... Not only can zucchini be stuffed with meat and spices, but they're also the base for some of my family's favourite baked goods, like muffins and cake.
My brother refuses to let us celebrate his birthday, but since I'm his older sister and he's not the boss of me, I can pretty much do what I want, so every year I bake him zucchini bread. This year I added coconut and dark chocolate because of the health benefits, people! Really, it's because I wanted options and I thought you might like some, too.
Preheat oven to 350F/177C and butter a 5.25” x 9.25” (13 cm x 23.5 cm) loaf pan.
Combine the flour, salt, baking soda, and baking powder in a large mixing bowl, and set aside.
Melt the butter over low heat, but don’t boil, or use a microwave to melt the butter.
While the butter is melting, beat the eggs in a large mixing bowl.
Once the eggs are fluffy, scoop in the crème fraîche and mix well using a fork or whisk. Add vanilla and continue stirring.
Pour the melted butter into the crème fraiche combo and add sugar. Mix well, removing any sugar clumps.
Slowly pour the dry ingredients into the wet mixture and combine well. Use a fork and stir until completely blended.
Mix in the zucchini and coconut and then add 3/4 of the chocolate to the batter. Stir. Sprinkle the remaining chunks over the top of the cake.
Bake for 60 minutes, or until the skewer or knife comes out clean. Allow to sit until cooled before serving.