Looking for a way to use fresh locally grown Zucchini? Try this delicious Double Chocolate Zucchini Bread it will not disappoint. Check out our Farmers’ Markets of the Week each week for where to find your local squash!
- 2 eggs (Abbas Acres, Applegarth Farm & Pottery, East Durham Farm, Black Willow Pond Farm)
- 1/3 Cup of Honey
- 1/2 cup vegetable oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon backing powder
- ½ teaspoon espresso powder (optional)
- 1/3 cup cocoa
- 1 2/3 cups all-purpose flour
- 2 cups shredded, unpeeled zucchini, gently pressed
- 1 ¼ cup chocolate chips, save ¼ cup for sprinkling on top of bread
- In a large mixing bowl, beat the first 5 ingredient until smooth. (Eggs, honey, oil, brown sugar and vanilla)
- Add the salt, baking soda, baking powder, espresso powder*, cocoa, and flour mixing until smooth.
- Stir in zucchini and chocolate chips
- Pour batter in greased pan
- Bake the bread for 65 to 75 mins, or until the loaf tests done (a toothpick inserted into the center will come out clean a smear from the melted chocolate chips can happen)
- Remove bread from the stove and let it cool for 10 -15 mins.
Yields one bread loaf
