Chocolate Chip Zucchini Bread
Zucchini squash are abundant in gardens and at supermarkets and produce stands this time of year. Moist, dense, and super chocolate-y, no one will ever guess there's zucchini in this bread. Eat your vegetables while you enjoy this yummy bread. What a great way to use up some of the excess harvest!
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon Watkins Baking Vanilla Extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup baking cocoa or Dutch-process cocoa
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed to remove excess moisture
1 cup chocolate chips
Instructions
- Preheat the oven to 350°F; lightly grease and flour a 8 1/2" x 4 1/2" x 2 1/2 " loaf pan.
(There was enough batter that a 9" x 5" x 3" loaf pan could be used.)
- In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips.
- 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). (If you use a 9" x 5" x 3" loaf pan check for doneness at 60 minutes.)
- 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.
- Yields one 8 1/2" x 4 1/2" or 9" x 5" loaf.
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