Happy fall y’all! Here it is the very first week of fall. The leaves seemed to turn bight shades of orange and red overnight, didn’t they? The mornings have been chilly, and I’ve been using an extra blanket on my bed for the past week. I love it! This is my season. When the temperature drops, I feel inspired creatively. It’s like there is a spark or a charge in the air that feeds my creative ideas. I really love to make jewelry but another way that I like to get creative is in my kitchen! I found this recipe for chocolate zucchini bread, and I can’t wait to bake up a few loaves for myself and my roommate-and my co-workers if they’re lucky!
2 large eggs
1/3 cup honey
1/2 cup vegetable oil, plus 2 tablespoons
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup cocoa powder
1 2/3 cups all-purpose flour
2 cups shredded, peeled zucchini
1 1/4 cups chocolate chips (bittersweet or semisweet), save the 1/4 cup for sprinkling on top of bread
Preheat oven to 350 degrees. Lightly grease and flour a 8 1/2 x 4 1/2-inch loaf pan.
In a large mixing bowl beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa, and flour mixing well. Stir in the zucchini and 1 cup of the chocolate chips. Pour the batter into the prepared pan. Scattered the the remainder of the chocolate chips on top of the batter.
Bake the bread for 60 minutes, use a toothpick test to test for doneness.
Remove bread from oven and let it rest 15 minutes before removing it from the pan. Run a knife around the outside edge to loosen the bread from the pan. Completely cool on a wire rack and slice to eat. Store well-wrapped at room temperature.
Photo and recipe credit: here