Double Chocolate Zucchini Bread ~ Eat your veggies and chocolate!

I could never imagine a world without chocolate. Dark chocolate, milk chocolate, melted chocolate, frozen chocolate, double chocolate, triple chocolate, quadruple chocolate, well, you get the point. For my first post, I thought it would be fitting to share one of my first simple breads I baked for my husband to nibble on during his vigorous study days.

It is a rich, gooey, ooey, moist chocolate and zucchini bread. You know your mom taught you to eat your veggies; today, it comes in chocolate form. Enjoy this delicous-ness. We ate my first loaf in two days.

And, yes, I inhaled the chocolate batter.

Here is the low down:

Pre-heat your oven to 350 degrees. Lather on some butter (better than spray!) to cover the loaf pan, a large one about 4.5 x 8.5 inches. Thank you gift registry! So thankful.

Mix the following in a large bowl, beating until smooth: DO NOT over beat it.

2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract

Add the following, stirring to combine:

1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso optional
1/3 cup baking cocoa
1 2/3 cups (7 1/8 ounces) flour

Stir in 1 cup chocolate chips, and 2 cups shredded, peeled zucchini, gently pressed into the cup; this will be about 8 to 12 ounces of zucchini, about 1 medium one. 

Add all the batter to your loaf and then put this amazing batter (seriously, try it) in your oven for about 50-60 minutes. Check to make sure it is done, until a knife pulls out clean. When it's done, let it cool and then put the beautiful loaf on a cooling rack. 

I know, the hardest part is waiting. Or, just don't, and go berserk and eat right from the pan. I did.

Enjoy your chocolate loaf for breakfast or dessert, or both, to the full capacity your stomach can handle.

Think. Create. And, grab a spoon. And some milk, you'll need it.

Love, Alice