Not together of course. That wouldn’t be so delicious. But separately=yum!

Side note: if you WANT to try chocolate covered clams, here’s a random recipe! 

 
Saturday Allen and I met my friend Dave for dinner at The Old Clam House. Dave and I went to the Academy of Art together about…. Oh, we’ll just say 7 years ago… And he lives in the city now.  

**Disclaimer: I took none of the pictures of The Old Clam House, just borrowed them from Google. 

   
He could not have picked a better place! The Old Clam House is the oldest restaurant in San Francisco. It started in 1861. If you’re ever hungry in the city I highly recommend it! We started with drinks of course. They have their own beer, brewed by Anchor Steam, so I had that. It was really good, a little lighter than Allen’s Lagunitas. It’s called Old Clam House Milwaukee Steam.  

 Then we had a sizzling iron platter of shrimp and mussels with butter to dip in. Dave hates that the place switched owners and they no longer serve sourdough bread, but they make this soda bread in a cast iron pot type thing that was really good (I wish I could make bread like that!) 

 Next came the, I think, world’s best clam chowder. Oh my goodness. I want a bowl for breakfast as I’m writing this. Fantastic.  

 Then I finally got to try cioppino! I’ve always wanted to but I was always a little iffy about it. It was really good! Allen liked it too. I was a TINY bit surprised he liked everything as much as I did.  

 Thank you Dave for a wonderful dinner! If you’re up for it, check out some of Dave’s paintings!

Now for the Chocolate Zucchini Bread…. 

I did take this photo!

I found the recipe here: With The Grains

I modified it a little to fit what I had and cut it in half. I love it! The closest way I can think to describe it is it’s kinda like a chocolate muffin. It’s not too sweet. But it doesn’t taste like zucchini at all. I’ll definitely make it again.  Here’s the version I made: 

• 1 1/2 cups zucchini, shredded
• 1 cup whole wheat flour (I sifted mine)
• 1/2 cup unsweetened cocoa powder
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted unsalted butter
• 1/4 cup plain 2% Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

1. Preheat oven to 350 or convection oven to 325.
2. Place the shredded zucchini on paper towels to absorb some of the moisture while you mix everything else. 
3. Whisk together in a large bowl: the flour, cocoa, cinnamon, baking soda, baking powder, and salt 
4. Whisk in a medium bowl: eggs, butter, yogurt, sugar, and vanilla
5. Pour wet into dry and stir together. (It will be thicker than cake mix, almost like a really wet bread dough)
6. Fold in zucchini. 
7. Pour/spoon into a parchment lined 9×5 loaf pan and top with chocolate chips. 
8. Bake 45-55 minutes, or 60 minutes in the convection oven. (I rotated mine once)
9. Place on a wire rack to cool. 
10. Enjoy! And don’t forget to share with the neighbors 🙂