I am admittedly not a great baker (a cook- that’s totally a different matter) but this is a simple and amazing recipe even I can do. Moist, dense, and super chocolate-y, no one will ever guess there’s zucchini in this bread. What a great way to use up some of our excess harvest that I squirreled away this summer.
1 stick (1/2 cup) butter
1/3 cup honey
1/2 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups shredded zucchini (from 1-2 zucchini), gently packed
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees and grease an 8-1/2″ x 4-1/2″ loaf pan with nonstick cooking spray.
Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated.
Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
Stir in the shredded zucchini and chocolate chips.
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
Tags: brown sugar, butter, chocolate chips, cocoa powder, Eggs, flour, honey, Zucchini
