Double Chocolate Zucchini Bread
By Eat More Chocolate Team Breads & Muffins Summer Fun Baking
June 9, 2015
This bread is rich in chocolate flavor, slightly dense, and wonderfully moist. It’s the perfect summer treat to make that is just a little bit healthier.
- Yields: 8 1/2 x 4 1/2 inch loaf
Preheat oven to 350 degrees F. Generously grease a 8 1/2 x 4 1/2 inch loaf pan and set aside.
In a large bowl, mix together the eggs, honey, oil, brown sugar, and vanilla.
Add in both flours, baking soda, baking powder, espresso powder, cocoa powder, and salt.
Fold in the shredded zucchini and chocolate chips until combined. Pour into the prepared loaf pan and bake for about 65 to 75 minutes, or until a toothpick inserted comes out clean.
Let cool in pan for at least 20 minutes, the turn out onto cooling rack. Let cool completely before slicing.
Store well wrapped at room temperature.
-The espresso powder is optional.
-Feel free to use just all-purpose flour instead of a combination of whole wheat pastry flour and all purpose flour.
1 teaspoon espresso powder (Optional)
1/3 cup natural or dutch process cocoa powder
1/2 cup plus 1/3 cup all-purpose flour
1/2 cup plus 1/3 cup whole wheat pastry flour
2 cups unpeeled and shredded zucchini, about 2 small