Facing a zucchini surplus? This moist, dense bread, with its mild hint of cinnamon, offers a sweet surprise: chocolate chips. Never thought of adding chocolate chips to zucchini bread? Give it a try; the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar.
Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.
In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.
Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.
Stir in the zucchini, chocolate chips, and nuts.
Pour the batter into the prepared pan.
Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Want to make this bread gluten-free? Substitute 2 cups (241g) King Arthur Gluten-Free Measure for Measure Flour for the whole wheat flour; and bake the bread for 60 to 65 minutes, or until it tests done with a toothpick. Also, make sure the vanilla extract you use is gluten-free.
