DOUBLE CHOCOLATE ZUCCHINI BREAD

Eating this Double Chocolate Zucchini Bread you would never guess it has zucchini in it. It is so moist and super chocolate-y. Definitely a keeper from King Arthur Flour and even better the second day.

DOUBLE CHOCOLATE ZUCCHINI BREAD

2       large eggs
1/3    cup honey
1/2    cup oil
1/2    cup brown sugar
1        teaspoon vanilla
1        teaspoon salt
1/2    teaspoon baking soda
1/2    teaspoon baking powder
1/2    teaspoon espresso powder, optional (I did omit)
1/3    cup cocoa or Dutch-process cocoa
2       cups shredded, unpeeled zucchini, gently pressed (I did peel my zucchini)
1        cup chocolate chips (I used dark chocolate chips)

Preheat oven to 350 degrees F. Lightly grease an 8-1/2 x 4-1/2 -inch loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, brown sugar, and vanilla until smooth.

Add the salt, baking soda, baking powder, espresso powder if you are using it, cocoa, and flour, mixing until well combined.

Stir in zucchini and chocolate chips.

Pour batter into pan.

Bake for 65 to 75 minutes, until the loaf tests done with a toothpick inserted into the center comes out clean except for maybe a little chocolate from a chip if you hit one of those. (I cooked mine the full 75 minutes and then took it out.)

Cool in pan for 10 - 15 minutes on wire rack.

Remove and continue cooling on wire rack.





Cut into slices after it has completely cooled.

Wrap in foil to store at room temperature.