Double Chocolate Zucchini Bread

Hey guys! How's the reading going? How's the baking going? How's the combo going? Nothing's better than eating a delectable baked good while curling up to a good book...until you get crumbs and or melted chocolate on the pages. It's probably worth the risk though.

I've been getting some good baking in, so it's time for another recipe post! Huzzah!

I don't know about you, but there always seems to be a surplus of zucchini in the summer time. We aren't even the ones growing it! But when you live close to the in-laws who are growing it, you inherit a bunch of the green squash (I'm totally not complaining by the way). There are a few different ways to savor the vegetable, but with my baking tendencies I must say my favorite is bread form. I have a few different variations up my sleeve. This double chocolate version is definitely a favorite. I mean, it's double chocolate. What else is there to say?

This recipe come from another blog, so I'm actually going to redirect you over there. Click here!

This recipe is so good! My husband and I both said it's like eating a Costco chocolate muffin, but you can feel a little better about it because it has a vegetable in it, right? RIGHT?! Plus when I've seen copycat recipes for Costco muffins it basically says, "Buy a cake mix." This has to be a little better than that. Or so I'm telling myself.

I made this recipe in a mini loaf pan. It takes at least 30 minutes that way. Often I start with 20 minutes and then go from there because I had a streak of overcooking banana bread when I tried to do it in mini loaf or muffin form. Better to start out smaller than to cook it for too long.

Since it is chocolate it can be a little harder to tell when it's done. When it doubt, poke it with a toothpick or cake tester and if it comes out clean it's done! Give it some time for cooling and enjoy! Your taste buds will thank you.

As for reading, I'm currently reading Endling by Katherine Applegate. Pick up a copy and follow along!