• 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)

1. Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.
2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
3. Add the salt, baking soda, baking powder, instant coffee, cocoa, and flour, mixing until well combined.
4. Stir in the zucchini, chocolate chips and white chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake the bread for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
7. 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.
8. 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.