Courtney called this morning requesting homemade Chicken Noodle Soup as her throat was sore so of course I had to make her a treat to go along with the soup and this bread seemed like just the thing as it would be soft on her throat and use up some zucchini from our garden and it was chocolate! Win, win, win! The recipe comes from a blog called “Notes From My Food Diary”. Cort let me slice off a piece before I left and it was pretty good, a good balance of zucchini and chocolate.
1/3 cup honey
1/2 cup oil
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup cocoa powder or Dutch process cocoa
1 2/3 cup flour
2 cups shredded, unpeeled zucchini, gently pressed through a colander over a bowl to release some of its moisture
1 1/4 cups chocolate chips (a combination of bittersweet and semisweet), save 1/4 cup for sprinkling on top of bread (I used all semisweet)
1 Preheat oven to 350. Lightly grease a 8 1/2 x 4 1/2″ loaf pan.
2 Beat eggs, honey, oil, sugar and vanilla until smooth. Add salt, baking soda, baking powder, espresso powder, cocoa and flour, mixing well until combined. Stir in zucchini and chocolate chips. Pour batter into prepared pan. Scatter reserved chips on top of batter. (Totally forgot to do this!)
3 Bake bread for 65 – 75 minutes, until toothpick or cake tester inserted in center comes out clean.
4 Remove from oven and let cool 10 – 15 minutes before removing from pan.