KAHLUA ZUCCHINI CHOCOLATE CHUNK BREAD: National Zucchini Bread Day

Today is National Zucchini Bread Day, not to be confused with National Zucchini Day on August 8.  Be sure and bookmark this recipe for that summer food holiday when you will have a surplus of zucchini. This Kahlua Zucchini Chocolate Chunk Bread is great for toasting at breakfast, for a snack, or to take on a picnic. But here's a heads-up. This zucchini bread includes a hefty amount of Kahlua, so you might want to reserve it for adults.

You can buy Kahlua, but you can make it, too. Lots of other uses. Here's a recipe for homemade Kahlua.

Homemade Kahlua

Ingredients
4 cups water
4 cups sugar
2 ounces instant coffee
1 vanilla bean
Fifth of vodka or bourbon

Directions
Bring 4 cups water to a boil. Add the 4 cups sugar and cook until dissolved. Add the instant coffee. Simmer slowly - do not boil!
Add vanilla bean and 1/5 vodka or bourbon.
Bottle and cap. Leave for a month or more!

Kahlua Zucchini Chocolate Chunk Bread
This recipe makes one loaf, but it can easily be doubled. You can also substitute oil for the butter.  I love quick breads. They're fast and easy, and you only use one bowl! Because this Zucchini Bread with Chocolate Chunks has Kahlua in it, you might want to take it on an 'adult' picnic only.

Ingredients
2 cups flour (all-purpose, but you can use 1 cup whole wheat and 1 cup all purpose)
2 tsp baking soda
1/2 tsp salt
1/2 cup (8 Tbsp) unsalted butter, room temperature
1/2 cup sugar
2 eggs
1/2 cup Kahlua
1 cup shredded zucchini
3 ounces good quality dark chocolate, chopped into smallish chunks (or chocolate chips if that's what you have)

Directions
In medium bowl, sift flour with soda and salt. Set aside.
In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then Kahlua. (Don't worry if it seems curdled). Add dry ingredients and mix on low speed until blended. Stir in zucchini and chocolate chunks to distribute evenly.
Pour into greased and floured 8-1/2 × 4 inch loaf pan.
Bake at 350 degrees F, about 1 hour and 15 minutes, or until wood pick inserted in center comes out clean.
Cool in pan 10 minutes.
Turn out onto wire rack and cool completely.