Recipe adapted from King Arthur Flour. One of my favorite sites to find tried + true baking recipes!
2 large eggs
1/3 cup honey or maple syrup
1/2 cup vegetable oil or apple sauce
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground coffee or esspresso
1/3 cup uncsweetened cocoa (I like to use the Ghirardelli brand)
1 2/3 cups flour
2 cups or 2 medium shredded, unpeeled zucchini, gently pressed
1 cup dark chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, 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 the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester 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 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.