Double Chocolate Zucchini Bread

Preheat oven to 350 F. Prepare an 8×4-inch loaf pan with a parchment sling (this is important so you don’t get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).

In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a separate large bowl, combine eggs, vanilla, sugar, honey, oil and zucchini, stirring until evenly combined. Stir in reserved dry ingredients (including the chocolate chips, but reserve 1/4 cup for the top) and pour into prepared loaf pan. Sprinkle reserved 1/4 cup chocolate chips evenly over batter.

Bake in the center of the preheated oven for 60-75 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven. Cool for 10-15 minutes before lifting bread out of the loaf pan using the parchment sling. Cool completely before serving. Refrigerate leftovers in an airtight container. Serve at room temperature.