Taste of Our Home Tuesday: Double Chocolate Zucchini Bread

It's that time of year when fresh zucchini is aplenty.  I did not plant any in my garden this year, but still had some left over in the freezer from last year.  I found this recipe on Pinterest and thought I couldn't go wrong with something that is double chocolate.  It's a very rich bread that goes best with a tall glass of milk.  Its probably more of a dessert then a bread.  Very delicious and moist!  Enjoy!!       

Ingredients
2 cups shredded zucchini (unpeeled), squeeze excess water out 
2 eggs 
⅓ cup honey 
½ cup canola oil 
½ cup brown sugar 
1 tsp vanilla 
1 tsp salt 
½ tsp baking soda 
½ tsp baking powder 
⅓ cup cocoa powder 
1⅔ cups flour 
1 cup semisweet chocolate chips 

Instructions 
Preheat oven to 350 F. Spray an 9×5 inch loaf pan with nonstick cooking spray. In a large bowl whisk together the eggs, honey, oil, brown sugar and vanilla. Add the salt, baking soda, baking powder, cocoa powder, and flour. Whisk until well combined. Using a spatula fold in the zucchini and chocolate chips. Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a tester comes out clean. Remove from the oven, and allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan. Allow to cool completely before serving.