An Ode to Zucchini

“Be joyful because it is humanly possible.” 
― Wendell Berry

I’m going to repeat that once more, because it is ever so delightfull. “Be joyful because it is humanly possible.”.

Joy abounds in the ordinary and the extraordinary, and as I am coming to know, especially in the act of creating a garden. It’s worrisome and exhilarating all the same, and with every little leafy green head that pops out of the soil, I am met with a sigh of relief and an overwhelming joy for what is now out of my hands.

Last year we harvested a great deal of grandma’s zucchini, much more than we could eat in one season—so we set to shredding and freezing for the long days ahead where we would be without a fresh bounty of produce.

This week we simultaneously used the last of our frozen zucchini and planted the first of our new starts. These little realizations are the day to day joys that make up a lifetime. So I declare, let us not waste a single one! Instead let us celebrate the last taste of a past harvest, with a prayer over the new. And let us make a favorite cake; an ode to our dear zucchini.

The Recipe:
(originally shared by my friend Marlys, but modified to be gluten free)

• 3/4 cup room temperature coconut oil

• 1/2 cup coconut sugar

• 1/2 cup honey

• 2 eggs

• 1 tsp vanilla extract

• 1/2 cup oat milk

• 1/2 cup cocoa powder

• 1 cup gluten free flour blend

• 1 cup almond flour (or 2 cups of regular flour if you aren’t making it gluten free)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 cups grated zucchini

• 1/2 cup vegan chocolate chips

Instructions:

• mix together oil, honey, and sugar

• add in eggs and vanilla and beat until mixture becomes creamy and lightens in color.

• add oat milk and all dry ingredients, mix until well incorporated.

• fold in zucchini and chocolate chips

• bake in a 13” x 9” or 9” round pan at 350 for about 45 minutes.