When zucchini was overflowing in my garden, this was a delicious way to sneak large quantities of even the older, larger veggie into breakfast. It’s moist, and you cannot tell the zucchini is there.
0.25 cup honey
0.5 cup vegetable oil
0.25 cup sugar
1 tsp vanilla
0.5 tsp salt
0.5 tsp baking powder
0.5 tsp baking soda
28g cocoa powder
280g shredded zucchini
1 cup chocolate chips
Preheat oven to 350F. Line a 9×5-inch loaf pan with parchment paper, then spray with oil.
In a bowl beat together the honey, sugar, eggs, oil, and vanilla until smooth.
Add the flour, salt, baking powder and soda, and cocoa powder. Mix until just combined. Use a bit of milk if the batter appears too dry.
Stir in the shredded zucchini and the chocolate chips. Do not squeeze out the zucchini.
Pour into baking shape and bake for about 55-65 minutes, until center is set.
Cool in baking shape for 10 minutes, before flipping it out onto a cookie rack.