ABC: Double Chocolate Zucchini Bread

I am very late with this post, but I was busy with inventory at work when this was due.  So here it is....better late than never I suppose!

This month's Avid Bakers Challenge is Double Chocolate Zucchini Bread from King Arthur Flour!  I love the moistness that zucchini gives to a quick bread and this one was very moist and chocolaty.  It not only has cocoa powder it also has chocolate chips. I used coconut oil instead of vegetable oil but everything else was followed to the letter.  I couldn't wait for it to cool off all the way so I sliced off a piece while it was still warm.  So delicious!  Next time some toasted walnuts will be added in.

Ohhhh Yea!

So quick and easy...
there is no excuse not to try this while zucchini is bountiful!

Enjoy!

Double Chocolate Zucchini Bread

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 Directions 1) Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan. 2) In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. 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 toothpick 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. Yield: one 8 1/2" x 4 1/2" loaf.