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It may not be zucchini season anymore, but I found some pretty zucchinis for a good price so I couldn’t resist! Plus, it has chocolate… and Kahlúa. I loooove Kahlúa!! And chocolate! Put it all together, and you have an amazing bread. It’s moist and flavorful. Plus, Kahlúa is coffee liqueur, and coffee means breakfast, hence we have a perfect breakfast bread (it’s okay, the alcohol is burned off anyways)!

I adapted the recipe from it’s original to make it truly a quick bread. No creaming of butter and sugar required, and no stand mixer needed. Just a spoon and a bowl, and your a little arm muscle! I love quick breads that you can pretty much just throw together!Chocolate Kahlúa Zucchini Bread

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup canola oil
½ cup sugar
2 eggs
½ cup Kahlúa
1 cup shredded zucchini
½ cup dark chocolate chips

Preheat oven to 350 degrees F. Grease an 8½x4-inch loaf pan; set aside.

In a medium bowl, sift together flour, baking soda, and salt; set aside. In a large bowl, combine oil, sugar, and eggs. Whisk to blend, then add Kahlúa. Add flour mixture and stir until just combined. Gently stir in zucchini and chocolate chips until evenly distributed. Pour into prepared loaf pan. Bake for 1 hour and 10 minutes, or until wood pick inserted in center comes out clean. Cool in pan 10 minutes then turn out onto wire rack and finish cooling.

Source: Adapted from Worth the Whisk