Even if you’re not a zucchini fan, you will find this sweet bread to be most delicious. Moist, chocolate, so decadent – add a scoop of ice cream and drizzle of chocolate sauce to put it over the top.
Double Chocolate Zucchini Bread
Adapted from recipe by King Arthur Flour
You will need:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup baking cocoa or Dutch-process cocoa
1 2/3 cups all purpose flour
2 cups shredded, unpeeled zucchini
1 cup chocolate chips
Preheat oven to 350 degrees.
Prep a 9x5x3 or size approximate loaf pan with Pam or vegetable oil.
Mix eggs, honey, oil, sugar and vanilla in a large mixing bowl.
Add in salt, baking soda, baking powder, cocoa and flour and mix well.
Blend in zucchini and chocolate chips and pour into loaf pan.
Bake for 60-75 minutes, checking at the 60 minute point. Baking times are affected by the amount of moisture in the zucchini and the type of pan you use. Test with a toothpick or cake tester inserted in the center of the loaf. It should come out clean unless you pierce a chocolate chip.
Remove from oven and cool for 10-15 minutes before removing from pan, then continue cooling on a wire rack.
Wrap well and store at room temperature.