101.7 FM IN GENEVA DAB+, CABLE & SATELLITE ACROSS SWITZERLAND
CHOCOLATE ZUCCHINI BREAD
Preheat oven to 350º F / 176º C
2 large eggs
1/3 cup (80 ml / 2 2/3 fluid ounces) honey
1/2 cup (125 ml / 4 fluid ounces) vegetable oil
1/2 cup (106 grams / 3 3/4 ounces) brown sugar
1 teaspoon vanilla extract (or few drops from vials)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso or coffee powder (optional)
1/3 cup (28 grams / 1 ounce) unsweetened cocoa powder
1 2/3 cups (202 grams / 7 1/2ounces) all purpose flour
2 cups (340 grams / 12 ounces) shredded, unpeeled zucchini
(gently squeezed to remove excess liquid)
1 cup (170 grams / 6 ounces) semisweet chocolate chips or pieces
Lightly grease a 8 1/2 x 4 ½ inch or 9 x5 x 3 inch or 23 x 13 x 7 centimeter or 2 liter loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Place fine meshed sieve over a large bowl. Measure salt, baking soda, baking powder, espresso powder, cocoa, and flour into sieve, all at once or individually, and stir until all clumps are removed and everything drops into the bowl. Mix until well combined. Add to the wet ingredients and mix just until combined.
Stir in the drained zucchini and chocolate chips. Pour the batter into the prepared pan. Bake the bread in a pre-heated oven for 65 to 75 minutes.
Let it cool for 10 to 15 minutes before turning the loaf out of the pan onto a cooling rack. Cool completely before slicing.