Double Chocolate zucchini bread
This recipe is a ribbon winner! I entered Double Chocolate Zucchini Bread into the Zucchini Bread competition at our local County Fair, and it took First Place!
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
- 1/3 cup Baking Cocoa or Dutch-process cocoa I used Ghirardelli Chocolate Baking Cocoa
- 1 2/3 cups All-Purpose Flour
- 2 cups shredded unpeeled zucchini (gently pressed between layers of a clean tea towel to get rid of excess moisture)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F; spray an 8 1/2" x 4 1/2" loaf pan with nonstick cooking spray .
- In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla until smooth.
- Sift in the salt, baking soda, baking powder, cocoa, and flour, stir until well combined.
- Stir in the zucchini and chocolate chips. Pour into 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, there maybe a tiny bit of chocolate on the toothpick from the melted chips, that is ok).
- 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 in an airtight container.
Notes
This chocolate zucchini bread can be stored, well wrapped short term (up to 2 days) right on your counter top at room temperature. I like to bake a whole bunch of zucchini bread and wrap it tightly and store in the freezer for later enjoyment. To prepare you loaf for freezing wrap the totally cooled bread tightly in aluminum foil, I usually place the wrapped loaf in a freezer bag marked with contents and date made. The frozen zucchini bread will keep all winter in the freezer, but is best if enjoyed within 3-4 months.