Even though this recipe has cocoa powder AND chocolate chips….there are still 2 whole cups of zucchini in it! So you can feel okay about eating chocolate for breakfast. 🙂
Zucchini is one of those plants that grows like a weed. We planted ours in a raised bed that is a bit overcrowded (lesson learned for next year), and it’s still producing more than enough for our little family. I’m actually trying to figure out what to do with a few more I have in the refrigerator. Zucchini muffins? Baked zucchini “chips”? I need to mix it up…getting a little sick of steaming and sauteing. What are some of your favorite ways to eat zucchini?
Double Chocolate Zucchini Bread, adapted from King Arthur Flour
- 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
- 1/2 teaspoon espresso powder, optional
- 1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 cup chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2″ x 4 1/2″ loaf.