• Cooking Time: 70 minutes
  • Servings: 12
  • Preparation Time: 10 minutes


  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon instant coffee powder
  • 1/3 cup cocoa
  • 1 2/3 cups all purpose flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1/2 cup dark chocolate chips or chopped dark chocolate candy bar
  • 1/2 cup white chocolate chips or chopped white chocolate candy bar
  • Glaze:
  • 1/3 cup powdered sugar
  • 1/2 tablespoon butter, softened
  • 1/2 teaspoon vanilla
  • 2 teaspoons vanilla flavored coconut milk (or regular milk)


  • Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
  • In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  • Add the salt, baking soda, baking powder, instant coffee, cocoa, and flour, mixing until well combined.
  • Stir in the zucchini, chocolate chips and white chocolate chips.
  • Pour the batter into the prepared pan.
  • Bake the bread for 65 to 75 minutes, or until a toothpick inserted in the center 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 rack. Cool completely. Drizzle with glaze.
  • For the glaze, combine the ingredients in a small bowl. Stir until smooth. Drizzle over bread.


My Improv challenge this month involves chocolate and vanilla. It was the perfect opportunity for me to monkey with a delicious King Arthur Flour recipe.

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