How are you doing with that zucchini haul? It's pretty astonishing, isn't it, how big those things can get. And so many! Wow. Here's the thing: your neighbors DO NOT WANT any more squash from you. They just don't. But you know what they would like? A loaf of this zucchini bread.
Double Chocolate Zucchini Bread
Yield: one 8 1/2 x 4 1/2 loaf (but so so easily doubled!
Ingredients
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 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 baking cocoa
2/3 cup wheat flour
1 cup all purpose flour
2 cups shredded unpeeled zucchini, wrapped in a kitchen towel and gently pressed to remove some moisture
1 cup chocolate chips (mini ones are especially yummy)
3/4 cup slivered almonds, toasted, optional
Directions
Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan. Alternately, line with parchment or foil for easy clean-up.
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 flours, mixing until well combined.
Stir in the zucchini, chocolate chips and almonds if using.
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.