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!
Ingredients
- 2 large eggs
- 113g honey
- 99g vegetable oil
- 106g 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
- 28g King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
- 202g King Arthur Unbleached All-Purpose Flour
- 340g shredded, unpeeled zucchini
- 170g chocolate chips
Instructions
- 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.
source : http://www.kingarthurflour.com/recipes/double-chocolate-zucchini-bread-recipe