At a Glance

Prep
15 mins. to 25 mins.
Bake
1 hrs 5 mins. to 1 hrs 15 mins.
Total
1 hrs 20 mins. to 1 hrs 40 mins.
Yield
one 8 1/2" x 4 1/2" loaf
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 your excess harvest!
Volume Ounces Grams

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.
  9. Yield: one 8 1/2" x 4 1/2" loaf.