Double Chocolate Zucchini Bread

 Today I made my very last zucchini bread of the year *sob.* I had a cup of leftover zucchini from the lemon blueberry bread I made, so I used it to make The Charm of Home's chocolate zucchini bread, since my last one was such an epic failure. Somehow, I hadn't made a chocolate one all summer after that, even though I love chocolate zucchini cake. Now that it's winter, I'm in more of a chocolate mood, so I chose this recipe out of all the delicious looking ones left on the list of 50. Below is the recipe for a whole loaf (I made a half-sized mini loaf).

Ingredients

2 large eggs

1/4 c honey
1/2 c coconut oil, in liquid form
1/2 c organic sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon non-aluminum baking powder
1/3 c cocoa powder (I use Hershey's Special Dark b/c it's more chocolatey)

1 c all-purpose flour
2/3 c. whole wheat flour
2 c shredded zucchini
1 c chocolate chips, save 1/4 cup for sprinkling on top of bread

Instructions:
Prepare a loaf pan & preheat oven to 350.
Combine in a mixing bowl eggs, honey, oil, sugar, vanilla
Add flours, baking soda, baking powder, and cocoa powder and stir to combine
Add zucchini and chocolate chips and mix well.
Pour into loaf pan and spread 1/4 chocolate chips on top
Bake 60 minutes or until a toothpick comes out clean. 
Remove from oven and cool 15 minutes
Remove from pan and cool completely on a rack. I like the chocolate chips still melty, so I always eat it warm. 


This turned out really well! I would definitely  make it again. It tasted like my mom's from when I was a kid...not all dry and gross like the one I made earlier in the summer.