Ingredients
- 2 large eggs
- ½ cup canola oil
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup Hershey's special dark cocoa
- 1⅔ cup unbleached all purpose flour
- 2 cups shredded zucchini, gently squeezed
- 1 cup dark (or semisweet) chocolate chips
Coconut Glaze:
- 1 cup powdered confectioner's sugar
- 2 Tablespoons coconut milk
- ¼ cup sweetened (or unsweetened) shredded coconut
Instructions
- Preheat the oven to 350. Lightly grease an 8" loaf pan.
- In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
- Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.
For Coconut Glaze:
- In a small bowl combine powdered sugar and coconut milk. Stir until smooth. If necessary add another drop or 2 of coconut milk to desired consistency or if you'd like it thicker add a bit more confectioner's sugar. Drizzle over warm bread. Cool bread completely before slicing.
