Cocoa-Zucchini Bread

2 eggs
1/3 c

[4 oz]

 agave syrup or honey
1/2 c

[3.5 oz]

 vegetable oil
1/2 c

[3.5 oz]

 raw sugar
1 tsp vanilla
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 c

[.75 oz]

 baking cocoa
1 c

[4.25 oz]

 unbleached all-purpose flour
2/3 c

[3 oz]

 whole wheat pastry flour
2 tsp cinnamon
2 c

[12 oz]

 shredded, unpeeled zucchini*, gently pressed
3/4 c

[3 oz]

 pecans or walnuts, chopped
6 eggs
1 c

[12 oz]

 agave syrup or honey
1 1/2 c

[10.5 oz]

 vegetable oil
1 1/2 c

[10.5 oz]

 raw sugar
1 tbs vanilla
1 tbs salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 c

[2.25 oz]

 baking cocoa
3 c

[12.75 oz]

 unbleached all-purpose flour
2 c

[9 oz]

 whole wheat pastry flour
2 tbs cinnamon
6 c

[12 oz]

 shredded, unpeeled zucchini*, gently pressed
21/4 c

[9 oz]

 pecans or walnuts, chopped

Breads

directions

Cocoa-Zucchini Bread

Preheat the oven to 350°F; lightly grease standard 8 1/2" by 4 1/2" loaf pans, or line them with parchment.

In a large mixing bowl, beat the eggs, oil, syrup, sugar, and vanilla until smooth. In a separate bowl, whisk together the baking powder, baking soda, salt, cinnamon, and flours.

Stir the dry ingredients into the wet mixture, then stir in the zucchini and nuts.

Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Note: For extra-huge zukes, treat them like winter squash. If the skin is tough, peel it. If the seeds are overgrown, discard them along with the shreddy-pulpy stuff now surrounding them.