Dark Chocolate Zucchini Barley Bread
Marliss Desens adapted this recipe from King Arthur Flour's "Double Chocolate Zucchini Bread."

1 cup King Arthur All-Purpose Flour
2/3 cup barley flour (may use all AP, or substitute whole wheat pastry flour)
1/3 cup Dutch Process cocoa (I use King Arthur Double Dark Cocoa Blend) [Sift into flour]
½ tsp. espresso powder
1 tsp. salt
2 ½ tsp. baking powder
2 Tbs. Bob's Red Mill milk powder (optional)
1 Tbs. flax meal (optional)

2/3 cup light brown sugar
½ cup olive oil
2 large eggs
1 tsp. vanilla

2 cups (340 g) unpeeled, grated zucchini
2/3 cup chocolate chips

In small bowl, stir together first seven ingredients. Set aside. Pre-heat oven to 350 F. Use a pan with 8-mini loaf sections and coat the wells with The Grease. (I use a USA pan from King Arthur Baking Company.)

In a 4-quart mixing bowl, combine the brown sugar and oil with electric hand mixer. Add eggs and beat to combine smoothly, then mix in vanilla. Add the flour mixture and beat at low speed (1 or 2) just to combine. Mixing at a high speed or for too long makes oil cakes tough. Add zucchini and combine with a silicone spatula. Add chocolate chips and sir to combine.

Divide the batter between the wells of the 8-loaf pan. Bake for 30 minutes, turning halfway through the time. The bread is done when a tester comes out clean (may get a bit of chocolate from the chips). Cool in pan for 5 minutes, then remove to rack to cool. The flavor will be even more divine if you wait until the next day to begin eating them. These also freeze well.

If baked as a single loaf, I would use a narrower, longer bread pan and check the loaf after 45 minutes and bake longer as needed. A cake tester inserted in center should come out clean. Once I make it as a single loaf, I will come back and add specific instructions.

What I changed: I deleted 1/3 cup of honey and increased the light brown sugar from ½ to 2/3 cups to compensate, as I am not a fan of honey with chocolate. I replaced canola oil with olive oil, which pairs well with chocolate. I substituted 2/3 cups barley flour for that much AP flour (barley goes very well with chocolate) and added 2 Tbs. of milk powder and 1 Tbs. flax meal to increase nutritional value. I replaced ½ tsp. baking soda with 2 tsp. baking powder in addition to the baking powder already present. (I am puzzled as to why King Arthur included it, as it interacts with the dutched cocoa to give an off taste.) I cut the chocolate chips from 1 cup to 2/3 cup.