Double Chocolate Zucchini Bread

In a meeting the other day, my library director gave a presentation on decision-making. She used zucchini as an example: "you don't plant three zucchini plants without a plan." She then commented on how we have all been the beneficiaries or the victims of people who planted zucchinis without a plan. Well, we plant four zucchini plants every year, and here's my plan: Cook zucchini every day. Give away the extras, but only to people who truly want it. And, when it gets really bad, take it to the food bank or compost it.

Here's a recipe that is a key part of my plan. (I make it year round, as it works really well with frozen zucchini. Just pour off the liquid after it thaws and press.) I have tried some chocolate zucchini bread that is dry and tastes nothing like chocolate. But this one is moist and delectable. The espresso powder is optional, but does enhance the chocolate taste. And dark chocolate chips make it especially rich.

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Double Chocolate Zucchini Bread

Slightly adapted from King Arthur Flour
Yields one loaf

2 large eggs
1/3 c honey
1/2 c vegetable oil
1/2 c brown sugar
1 teas vanilla
1 teas salt
1/2 teas baking soda
1/2 teas baking powder
1/2 teas espresso powder, optional
1/3 c Dutch process cocoa
1 c whole wheat flour
2/3 c all purpose flour
2 c shredded zucchini, gently pressed between several layers of paper towels
1 c chocolate chips

Preheat the oven to 350F. Beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into a lightly greased 8.5 x 4.5 inch loaf pan.

Bake the bread for 65-75 minutes, until the loaf tests done (a toothpick inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).  Remove the bread from the oven, and let it cool for 10-15 minutes before turning it out of the pan onto a rack. Cool completely before slicing.