By Tracey
Double Chocolate Zucchini Bread
from King Arthur Flour
Ingredients:
- 2 cups (12 oz) shredded, unpeeled zucchini
- 2 large eggs, at room temperature
- 1/3 cup (4 oz) honey
- 1/2 cup (3 1/2 oz) canola oil
- 1/2 cup (3 3/4 oz) packed light 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 (1 oz) Dutch-process cocoa powder
- 1 2/3 cups (7 1/8 oz) all-purpose flour
- 1 cup semisweet chocolate chips (I used minis)
Directions:
Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
Wrap the zucchini in a clean towel and gently squeeze to remove excess moisture. Set aside.
Whisk the eggs, honey, oil, brown sugar and vanilla together in a large bowl until well combined and smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa powder, and flour, and whisk until just combined. Use a rubber spatula to fold in the zucchini and chocolate chips.
Transfer the batter to the prepared pan. Bake for 65-75 minutes, or until a thin knife inserted in the center of the loaf comes out clean.
Transfer the pan to a wire rack and allow the bread to cool for about 15 minutes, then turn the loaf out onto the rack and allow to cool completely before slicing.
