Double Chocolate Zucchini Bread

Moist, dense, and super chocolate-y, no one will ever guess there's zucchini in this bread. What a great way to use up some of your excess harvest! This recipe is dairy-free.

Bake: 1 hr 5 min to 1 hr 15 min | Yield: one 8 1/2 x 4 1/2 inch loaf

Ingredients

• 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

Instructions

1. Heat the oven to 350 degrees F; lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2. In a large mixing bowl, beat the eggs, honey, oil, sugar and vanilla extract until mooth.
3. Add the salt, baking soda, baking powder, espresso powder, cocoa and flour, mixing until well combined.
4. Stir in the zucchini and chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a wooden pick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
7. 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.
8. Cool completely before slicing; store well-wrapped, at room temperature.

Attribution

Recipe and photo used with permission from: King Arthur Flour