Chocolate Wave Zucchini Bread

- Preheat oven to 350°F (325°F for glass pan).

- Grease an 8" x 4" loaf pan and line with parchment paper (leave overhang to remove from pan later).

- Finely shred zucchini using a large-hole grater or food processor.

- In a medium bowl, combine and uniformly mix flours, baking powder, spices and salt.

- In a large bowl, whisk the oil, eggs, ¼ cup honey and vanilla extract.

- Add dry ingredients to wet, and whisk. Batter will be dry. - Transfer zucchini into bowl and stir until completely incorporated. - Pour ⅔ batter into loaf pan.

- Add cocoa powder, 1 tsp honey and water to remaining batter, stir to combine and pour over plain batter.

- Insert a butter knife and gently swirl to make a wave pattern. Don't over-mix or you will get a chocolate bread.

- Bake for about 60 minutes or until a toothpick inserted into center comes out dry.

- Cool for 15 minutes, then remove from pan.

- Transfer to wire rack to cool completely and cut into slices.