Chocolate Zucchini Bread
 This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. Ingredients 1 stick (½ cup) unsalted butter ¾ cup plus 2 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife ⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder) ¾ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon espresso powder or instant coffee (optional) 2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid) 1 cup semi-sweet chocolate chips 1 stick (½ cup) unsalted butter ¾ cup plus 2 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife ⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder) ¾ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon espresso powder or instant coffee (optional) 2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid) 1 cup semi-sweet chocolate chips Instructions Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.) Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.) Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.) Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.) Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Nutrition Information Powered by Per serving (16 1/2-inch slices servings) Serving size: 1 slice Calories: 231 Fat: 10g Saturated fat: 6g Carbohydrates: 33g Sugar: 21g Fiber: 1g Protein: 3g Sodium: 184mg Cholesterol: 41mg Per serving (16 1/2-inch slices servings) Serving size: 1 slice Calories: 231 Fat: 10g Saturated fat: 6g Carbohydrates: 33g Sugar: 21g Fiber: 1g Protein: 3g Sodium: 184mg Cholesterol: 41mg