Makes two loaves of very decadent chocolate zucchini bread. This tastes almost like a chocolate brownie because I prefer to make mine with milk chocolate chips.

This recipe freezes very well. I make 6 or more of these in a season. Wrap each loaf once cooled with tin foil. Then wrap with seran. Mark as chocolate zucchini loaf. Thaw in the fridge overnight, and it will be just like new.

PS – a slice tastes even better toasted in the toaster oven!

DRY INGREDIENTS

• 3 1/3 cups flour
• 2/3 cups cocoa
• 1.5 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon instant coffee powder
• 2 cups milk chocolate chips

WET INGREDIENTS

• 1 cup butter
• 1 3/4 cups brown sugar
• 4 eggs, lightly beaten
• 2 teaspoons vanilla
• 4 cups of shredded zucchini

DIRECTIONS

1. Preheat oven to 350°F
2. Grease two loaf pans with butter
3. Mix dry ingredients, including chocolate chips, in a large bowl and set aside.
4. Melt butter in a large microwave-safe glass bowl.
5. Add and mix in brown sugar, lightly beat with a fork
6. Mix in 4 lightly beaten eggs
7. Stir in zucchini
8. Add dry ingredients to this mix. It will be very thick.
9. Spoon into two loaf pans.
10. Bake for 60 minutes or until a toothpick comes out dry.
11. Remove from oven and place on a wire rack for 15 minutes so you can safely tip over and remove the loaf.
12. Turn the loaf pan over and place on a wire rack to cool completely.