We finally had our first touch of frost in the garden and I’m seeing an end to our abundant harvest of zucchini! I had a few larger zucchini that somehow slipped by me and I decided to use them to make some double chocolate zucchini bread. This bread is more like a dessert. It is moist, dense and super choclatey! No one would ever guess that there is zucchini in it plus it’s a great way to use up zucchini!
Double Chocolate Zucchini Bread
2 large eggs
1/3 cup honey
½ cup coconut oil
½ cup brown sugar
1 tsp. homemade vanilla
1 tsp. Slat
½ tsp. Baking soda
½ tsp. Baking powder
½ tsp. espresso powder (optional)
1/3 cup baking cocoa
1 2/3 cups all purpose flour
2 cups shredded unpeeled zucchini, gently pressed
1 cup chocolate chips
Preheat your oven to 350 and lightly grease a 8 ½ by 4 ½ inch loaf pan.
In a large mixing bowl beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking powder, baking soda, 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 65-75 minutes. Remove the bread from the oven and let cool 10-15 minutes before turning it out of the pan onto a rack. Cool completely before slicing. Store at room temperature or wrap to freeze. Makes one loaf.
This recipe is a slight variation of one I found on the King Arthur Flour site. This Double Chocolate Zucchini Bread has got to be the tasty way to use up excess zucchini! I made a batch over Labor Day weekend and our company enjoyed it immensely. I think I’ll make a few more loaves to put in the freezer.