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.