The Week, Zucchini & Chocolate

Posted on August 16, 2011 by Kelly

Happy Tuesday, friends!

I hope your weeks are going well so far. It’s still kind of rainy here in NYC, but I’d rather have a gloomy day during the week than the weekend!

Plus, a soggy run here and there is good for the soul. This morning I ran about 7.25 easy miles, and actually find the sound and feel of steady rain while running quite calming.

I could do without soggy, squishy shoes though. I guess that’s why I have, ehm, multiple pairs at the ready.

Dear Brooks: Sponsor me? Size 8.5, Adrenalines. K thx.

But backing up to last week’s training:

  • Monday: 50 minutes vinyasa yoga & stretching
  • Tuesday: 7.6 miles (4 @ MP)
  • Wednesday: 9 miles easy
  • Thursday: 7.5 miles (4 @ “easy” tempo pace)
  • Friday: 5.5 miles very easy
  • Saturday: 18 miles
  • Sunday: 5.8 miles easy

Total: 53.4 miles

I was pretty tired all week, and really felt it on Saturday’s 18 miler. Even though I kept a pretty decent pace, the legs were definitely screaming for a little break (especially my IT band). So this week I’m thinking of cutting back to five running days and 1-2 cross training days, which will reduce my mileage about 20% from last week.

I’m kind of in “be extra careful so I don’t get injured” mode, and think I need to start taking cutback weeks seriously if I want to get to the starting line on November 6 in one piece. So every three weeks or so I’m going to try to cut back on mileage like this to give my bod a little break.

Now, onto some refueling…

The rain on Sunday was a perfect excuse to try a new recipe I found on Shayne’s blog that looked delicious AND healthy.

Chocolate Chip Zucchini Bread

Prep was pretty easy. And green!

And it turned out delicious

Chocolate Chip Zucchini Bread (source)

Ingredients

  • 1.5 cups whole wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup agave nectar
  • 1/2 cup applesauce
  • 1/3 cup almond milk
  • 1/2 tsp vanilla extract
  • 3 cups shredded zucchini
  • 1/2-2/3 cup chocolate chips

Instructions

Preheat the oven to 350 and grease your loaf pan. Combine the dry ingredients, except for the chocolate chips, and combine the wet ingredients, except for the shredded zucchini. Mix the wet and dry ingredients, and then fold in the zucchini and chocolate chips. Bake for 75 minutes.

I loved that this recipe didn’t even use sugar, and instead of maple syrup in the original recipe, I used agave nectar. I’ve never thought to do that before, but am now intrigued about how I can incorporate it into my other baking recipes.

The bread has a nice, hearty taste, and the chocolate chips add the perfect amount of sweet. Excellent post-run refueling.

Question: How often do you take cutback weeks? Ever bake with agave nectar?

This entry was posted in NYC Marathon Training, Recipes, Running and tagged , . Bookmark the permalink.
  • http://secondcityrandomness.wordpress.com Amy @ Second City Randomness

    Baking with zucchini makes me think it’s completely healthy.

    Don’t tell me otherwise. :)

  • http://www.insightfulappetite.com sofia

    BE CAREFUL, friend! i don’t like injuries. stay smart, keep eating choco zucchini bread, and let’s make plans. that’s all :)

    • http://mealsformiles.wordpress.com mealsformiles

      yes to all :)

  • http://leashieloo.wordpress.com leashieloo

    Love zucchini, love bread, love chocolate. A major win!

  • http://aliontherun.wordpress.com Ali on the Run

    Oh my gosh oh my gosh. Chocolate chip zucchini bread? Please please please feed me some. I am seriously going to make this. It sounds like my dream food.

    I ran in the rain this morning, too, and it was amazing. One of my favorite runs in a while! You’re right, it was really calming! Run together soon? Please? Bring chocolate chip zucchini bread?

    • http://mealsformiles.wordpress.com mealsformiles

      it’s so good! I will for sure make you some. See you tomorrow?!

  • http://www.runnerskitchen.com Megan (The Runner’s Kitchen)

    I am about to get a boat load of zucchini from my CSA and was just looking for a recipe to use it in – maybe I’ll make a loaf of this in my new kitchen!

    Nice job on the mileage last week – I think a cut back week is smart, especially if you’re feeling a little fatigued. 18 miles can take a lot out of the legs!

    Want to meet for a CP run tomorrow morning??

    • http://mealsformiles.wordpress.com mealsformiles

      yessss. see you tomorrow!!

  • http://runlindsrun.wordpress.com runlindsrun

    Yum! That quickbread looks delicious…I love zucchini, but sometimes sweetening it up like that is nice to switch up the taste.

    I’m actually really curious about cut back weeks. I’ve never done them, but hear about them a lot. Is there a method/strategy of when you should take them (like every 3 weeks? how far out from the race?) My mileage for training just gradually builds and builds until 3 weeks out, where I start the taper. I know training is so individualized, but I’m curious if I should incorporate at least 1 cut back week as I build up to keep my legs a bit fresh. I’d be interested to read your thoughts on the pros/cons of cutback weeks.

    • http://mealsformiles.wordpress.com mealsformiles

      I’ve read a lot of different things – some people take them every two weeks because they’re injury prone, others every three, etc. I think it depends on the runner. Since I’ve built up my mileage a lot already (for me), I want to see if they will benefit me. Especially since I’m feeling so run down this week anyways. I’ll let you know how it goes and if it helps!

  • Mary

    My mileage has been all over the place lately – it seems like every other week, I cut it back.

    I like to take at least one complete rest day (no running/no cross training) a week. It works for me, but not for everyone.

    How do you feel about complete rest days?

    • http://mealsformiles.wordpress.com mealsformiles

      I dig complete rest days! Probably don’t take enough of them, but am definitely going to start implementing more as my mileage gets up there even more.

  • shayne

    Yay for chocolate chip zucchini bread! I am obsessed with that recipe. It turns out super moist every time. :) You’re right, excellent post-run fuel.

    • http://mealsformiles.wordpress.com mealsformiles

      Thanks for the recipe – so amazing!

  • http://thethinksicanthink.wordpress.com thethinksicanthink

    I’m just wondering how you shred the zucchini! hahaha It does look like something I could make though.

    I take cut back weeks every now and then — usually after one of my highest mileage weeks I back down a bit.

    • http://mealsformiles.wordpress.com mealsformiles

      with a cheese grater! You could totally make it..

  • http://runthelongroaddotcom.wordpress.com Kristy

    I wear Adrenalines too but a size 9.5 :) And my closet totally looks like that – tons of dirty, muddy running shoes!

    Enjoy your drop back week. You kicked butt last week!

  • http://thenchangeit.com Kace

    MMM I have a great zuchinni bread recipe, straight from someone’s “nonna” haha. And everyone wears these Brooks…I just got a new pair of shoes but I’ll have to check them out next time.

  • http://www.runningseal.com runningseal

    yum! i want some of that zucchini bread! never had it with chocolate chips but chocolate chips are a great idea in anything :)

    good idea on the cutback week. i usually do that every 2 or so weeks before building again more. you are doing great..the last thing you want is to get injured!

    ps i have a similar collection of brooks shoes in the same size. i use the launch and ST Racer mainly tho.

  • http://sweatpassionandtears.wordpress.com sweatpassionandtears

    yuuum Zucchini Bread! I think I’ll make it and eat the whole thing to get my 5 servings of veggies in :-)

    I ran in the rain this morning too. It was kind of nice to have the rain cool me off, my run would have been a lot more peaceful if my hamstring wasn’t killing me though.

  • http://www.runforyourlifeblog.com Emilia @ Run for Your Life

    My training plan has had me cutting back on long run mileage almost every week (13 to 15 back to 13, etc.) and finally has me getting up to 18 this weekend. The weekday mileage has been going up, though. Fridays are my rest days and I find that I am always SO ready for them after Thursday runs!

  • http://eatscleangreens.blogspot.com michelle marie

    this question is probably going to be a smack-in-the-face sign that i am a horrible baker, but, can i make this recipe without applesauce?

    • http://mealsformiles.wordpress.com mealsformiles

      I think so! hehe. Applesauce is usually a substitute for oil or butter. So you could try using one of the two!

  • http://keepingitrealfood.com Jess

    That is so funny—I bought zucchini yesterday with the purpose of chocolate zucchini bread in mind! Must be something in the air. Yours looks amazing : )

  • http://www.naturastrideblog.com Kate @ NaturaStride

    That Zucchini bread looks delicious – have never had it before, may need to give it a go – pretty healthy too.
    I was just thinking the past couple days how my main goal over the next couple months is to not get injured!! So I’m pulling out all the stops – massage, added rest, nutrition, ice baths (cringe), and I’m in the market for compression socks.
    Good luck!

  • http://www.yourdailygrace.com Grace

    I love zucchini bread! And your shoe collection!

  • http://www.healthontherun.net Lauren

    I am a big fan of cutback weeks! It’s normal to feel tired and a little sluggish as marathon training gets more intense, but I think cutting back a little bit every once in a while can do wonders for avoiding injury and burn-out. I try to take them every 3 weeks or so, and I really think it makes a difference in how fresh my legs feel!

    And the zucchini bread looks delicious!! It’s one of my favorite types of quick breads, but I just realized that I haven’t had any this summer. This must be fixed ASAP :)

  • http://whatkateiscooking.com Kate (What Kate is Cooking)

    Your running seriously amazes me!! My training plan has me topping out at 40 miles, which nearly killed me last year. I want to be half as good a runner as you are one day :)

  • http://fitgirlfoodie.wordpress.com Jenny

    I’ve never made chocolate zucchini bread before, how delicious!

  • http://foodtorunfor.blogspot.com Lizzy

    I also made zucchini baked goods- only muffins. Yours look delicious. Good luck with your cut back week, sounds like its just at the right time : )

  • http://runnerscookie.com Corey @ the runner’s cookie

    Sounds like a good plan to cut to 5 days of running. Cut back weeks are so helpful for recovery and preventing burnout, in my experience! It’s great that you’re being mindful of your IT band discomfort and doing something about it before it becomes a bigger issue.
    The bread looks amazing – my mom makes zucchini bread all the time, its one of my favorite snacks! So addicting. Love the idea of using applesauce.
    I bake with agave sometimes, but I haven’t noticed a huge difference between using it and using honey, and generally honey is cheaper so I go with that :)

  • http://www.susanruns.com Susan – Nurse on the Run

    Not that it’s totally helpful, but I developed IT band problems after running in the Adrenaline for nine years…switched to the Ravenna (and took two months off from running!) and I’ve been pain free ever since. I know a couple other bloggers who faced the same situation. No need to jump the gun now, but if you have continued problems it’s something to think about!

    Remind me to show you an awesome IT band stretch next time I see you!

  • Sarah

    I LOVE my Brooks Adrenalines. I own four pairs, each in varying states of shabbiness.
    Also, chocolate chip zucchini bread is my favorite summer treat.
    Also, also, a cut back week is always good. A few days of no running is always better than months of injury.
    Good luck in the half marathon!