The double chocolate zucchini bread is a favorite, as its super moist and not too chocolatey, as the name would imply. The double chocolate comes from the use of both cocoa powder and chocolate chips in the recipe. It also is a great way to get picky kids to eat zucchini and also a great way to use up extra zucchini.
DOUBLE CHOCOLATE ZUCCHINI BREAD
(Recipe courtesy of King Arthur Baking)
INGREDIENTS:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional (adding it makes the chocolate flavor stand out more)
1/3 cup unsweetened cocoa
1 2/3 cups flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips
DIRECTIONS:
Preheat the oven to 350 F; lightly grease an 8 1/2-by-4 1/2 inch 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.
As posted on BershireEagle.com.