Too many summer zucchini? This is a great bread / cake for all the chocolate lovers in your family.
1⅔ cups (400 mL) all-purpose flour ⅓ cup (75 mL) Dutch-process cocoa powder 1 tsp (5 mL) salt ½ tsp (2 mL) baking powder ½ tsp (2 mL) baking soda 2 eggs ½ cup (125 mL) vegetable oil ½ cup (125 mL) packed brown sugar ⅓ cup (75 mL) honey 1 tsp (5 mL) pure vanilla extract 2 cups (500 mL) shredded zucchini 1 cup (250 mL) semisweet chocolate chips
Pre heat oven to 350ºF (180ºC). Grease and flour an 8″x4″ loaf pan.
In a bowl, combine flour, cocoa powder, salt, baking powder and baking soda.
In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the dry to the wet ingredients and gently stir together until almost no flour remains. Fold in the zucchini and chocolate chips, until they are evenly distributed.
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing.