Coughs, runny noses, headaches, and fevers have settled into our house this week. We’ve watched a lot of movies, we’ve slept a lot, and we’ve used far too many tissues.

For some reason, whenever I have a cold I want to bake. There’s something about warm bread and cookies that makes me think I’ll feel better. I don’t usually physically feel better and I can’t usually taste them very well but it makes me happy to pull something warm and yummy from the oven. Actually I can’t think of a time when pulling something warm and yummy from them oven has not made me feel happy. Call it my fool-proof cure all.

I found some grated zucchini in the freezer and knew what I had to make.

One loaf pan and because we have lots of little hands that I love….

…one muffin tin.

Who says vegetables don’t make good dessert?

The Best Chocolate Zucchini Bread

2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (feel free to add other spices like cloves or nutmeg if that makes your mouth water)
1 cup chocolate chips
3 TBS cocoa powder
1 TBS vegetable oil (or you can use one oz of baking chocolate and melt it. Then omit this oil and the cocoa powder)
3 eggs, beaten
2 cups sugar
1 tsp vanilla
1/3 cup vegetable oil
2/3 cup applesauce
1 cup sour cream
2 cups grated zucchini

Mix the flour, soda, salt, cinnamon, and chocolate chips together in a small bowl. Set aside. In another bowl mix the cocoa powder and oil until well blended. Add the eggs, sugar, vanilla, applesauce, oil and sour cream. Mix well. Add the zucchini and stir again. Then fold in the dry ingredients. Stir until just incorporated. Pour into two greased loaf pans or one loaf pan and one muffin tin. Bake at 350 for 60-70 minutes or until a toothpick inserted in the center come out clean (about 15 minutes for muffins).