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Double Chocolate Zucchini Bread
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Yield: one 8 1/2" x 4 1/2" loaf.
Preparation time:
Total time:
Source:
| 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.
Recipe summary
Hands-on time:
15 mins. to 25 mins.
Baking time:
1 hrs 5 mins. to 1 hrs 15 mins.
Total time:
1 hrs 20 mins. to 1 hrs 40 mins.
Yield:
one 8 1/2" x 4 1/2" loaf
Recipe uploaded with Shop'NCook for iPhone.
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