Last Tuesday when I set out for my morning walk I noticed a twinge in my heels. This happens from time to time so I didn’t pay much attention to it. I also thought it may be time for some new workout shoes. The next day the twinge moved into an annoying pain. However, I still managed to make it downstairs for my workout. By afternoon I cancelled personal training sessions for the night and took up residence on the corner of the couch. When Thursday morning rolled around I knew that working out in any form wasn’t an option.
I’ve had the heel pain before and was told it was plantar fasciitis. Rest with periodic icing of my heels is about the only thing that helps. This was different. I used some OTC meds and iced it enough where I could get to and from the kitchen. The little voice in my head kept telling me to sit and catch up on my friend’s blogs. The other little voice in my head told me to bake. I had my mind and stomach set on making zucchini bread with avocado. The idea came to being when I had an avocado and banana smoothie the day before. I found the recipe at Cooking on the Weekends. The picture that accompanied the recipe is one of the best I’ve seen and I knew I had to give it a shot. I promised myself that vegging out would be the order for the rest of the day. Since I’d made Chocolate Zucchini Bread before I thought I’d add chocolate to this recipe. It’s also ironic that it was one of my first Foodbuzz posts. Now it’s my last.
There’s much more to come at DailyBuzz Food and I’m all for it. Except for one thing. The heel/twinge/pain situation has gotten much worse. On Friday I knew something was terribly wrong and made an appointment to see my doctor. Unfortunately she’s on vacation but I did get to see someone else in her office. She took one look at my swollen and discolored ankle and told me to get some crutches and she would give me pain meds. I also had x-rays, and blood work to see if I have gout. Stand in doctor says I could have a hairline fracture in my ankle or a partially torn tendon. Oh joy. I’m still waiting on the results of the tests, have ditched the crutches and the pain is still there. Thankfully not as bad as it was but it still hurts like the dickens. Reading food blogs and watching foodie TV only fuels my desire to get up and get back in my kitchen but I know it wouldn’t be wise. My classes start back up in less then a month and I have to be ready. So here I sit and here’s my Chocolate Avocado Zucchini Bread.
Chocolate Avocado Zucchini Bread – Adapted from Cooking on the Weekends
¼ cup, plus 2 tablespoons olive oil
½ cup sugar
1 TBS vanilla extract
2/3 cup very ripe, puréed California avocados
2 cups grated zucchini
2 cups all-purpose flour
2 TBS cocoa (my addition)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ tsp cinnamon
3/4 tsp all spice
Preheat the oven to 350° F, and prepare 2 (approximately 7-inch) loaf pans by brushing them with a thin coat of olive oil. I used one 9-inch. In a medium-sized mixing bowl, combine the olive oil, sugar, vanilla, and puréed avocado. Use a whisk or a fork to mix it until it’s very smooth. Then add the eggs and mix until they are fully incorporated. Fold in the grated zucchini and combine. Now sift in the flour, cocoa, baking powder, baking soda, salt and spices, and stir just until everything is evenly blended. (Do not over mix!)
Divide the batter evenly between the two pans and bake in the preheated oven until the top is golden brown, and beginning to crack, about 30 minutes. Let the bread cool in the pans for about 5 minutes. Use a dull knife to go around the edges of the bread to ensure it’s loose, and then cool the bread for at least another 20 minutes on a cooling rack. Mine took and hour to bake and I wish I had given it another 10 minutes.
I made a glaze of powdered sugar and water and drizzled over the bread which tastes more like cake. Thumbs up all the way around!!