DOUBLE CHOCOLATE ZUCCHINI BREAD - Makes 1, 9-inch loaf

• nonstick cooking spray
• 1¾ cups unbleached, all-purpose flour
• ½ cup  cocoa  powder
• 2 teaspoons instant espresso
• powder
• 1 teaspoon  ground  cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• pinch nutmeg
• 1 large zucchini (about 12
• ounces), trimmed and cut
• to fit feed tube
• 1 cup packed light brown sugar
• 2 large eggs
• ½ cup vegetable oil
• ½ cup chocolate chips (semisweet or milk chocolate)

Nutritional information per serving (based on 12 servings): Calories 272( 42% from fat) • carb. 38g • pro. 4g • fat 14g

sat. fat 4g • chol. 36mg • sod. 240mg • calc. 8mg • fiber 2g

1. Preheat oven to 325° F. Lightly coat a 9-inch loaf pan with cooking spray. Reserve.
2. Combine the flour, cocoa powder, espresso powder, cinnamon, salt, baking powder, baking soda and nutmeg in a medium bowl. Reserve.
3. Insert the shredding disc with the medium side facing up. Shred zucchini. Add to the bowl with the reserved dry ingredients.
4. Put the sugar, eggs and oil into the large work bowl fitted with the large chopping blade. Process on High for 30 seconds. Add dry ingredients and pulse, to just combine, about 8 to 10 times. Remove blade. Fold in chocolate chips. Pour batter into prepared loaf pan.
5. Bake until a cake tester inserted into the center comes out clean, about 1 hour.
6.  Let cool in pan and serve warm if desired.