During Christmas of 2020, I was searching for the perfect handmade gift to give to my friends and family. I wanted something thoughtful, heartfelt, and delicious. Chocolate zucchini bread caught my eye on a list of unique quick bread recipes. I was skeptical about the pairing of chocolate and zucchini, but also intrigued. That same evening, I baked my first loaf with excitement.

When the timer buzzed, I pulled the loaf from the oven and set it on the counter to cool, only to return and find the center had collapsed into a gooey crater. I had wildly underbaked it. Still, my housemate and I grabbed spoons and ate it straight from the pan. It was rich and decadent, but totally unfit for gifting. My next attempt burned to a crisp and the two after that didn't come out quite right either. I’d been baking since I was a teenager and this recipe was making me think I had lost my touch. But something about it pulled me in and I started tweaking things—less baking soda, more brown sugar, a different kind of cocoa powder, and most importantly, espresso powder. Slowly, it started to come together.

Being back in the kitchen working on a recipe rekindled something I didn’t realize I’d been missing. I started taking chocolate zucchini bread to every party and gathering I was invited to. My housemates and family started requesting more chocolate zucchini bread. I was really amazed by how much everyone everyone loved it. I was in the kitchen a lot during that season and I learned that food is one of the simplest and most powerful ways to connect with people. Now, I share this recipe with you not just because it's delicious, but because it represents the spirit of Andrea’s Bakehouse: a celebration of good food made with care and meant to be shared.

Ingredients:

• 1 stick or 113g melted butter
• 1/2 cup or 100g Andrea’s Bakehouse Espresso Brown Sugar
• 1/2 cup or 100g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup or 120g flour
• 1/2 cup or 50g cocoa powder (not Dutch processed)
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 2 cups or 230g grated zucchini
• 1 cup or 175g chocolate chips
• Generous pinch of salt

Directions:

1. Cream together white sugar, brown sugar, and butter until light and fluffy. Beat with a hand mixer, stand mixer, or whisk for 2-3 mins.
2. Mix in eggs one at a time until fully incorporated.
3. Add in vanilla.
4. Gently stir in flour, cocoa, baking soda, baking powder, and salt.
5. Stir in grated zucchini and chocolate chips.
6. Pour batter into greased loaf pan.
7. Bake at 350° F for 50-60 minutes.