This is one of my favorite zucchini bread recipes. I think the chocolate part may have something to do with that. It is really pretty easy to make and it makes 2 loaves-one for now and freeze one for later. It's so good!
Chocolate Zucchini Bread From Sparks from the Kitchen cookbook
3 c flour
1 1/4 tsp baking powder and baking soda
1 tsp salt
1/4 tsp cinnamon
4 eggs
3 c sugar
1 1/2 c vegetable oil (I substituted 1 c applesauce and 1/2 c oil)
3 squares unsweetened chocolate, melted and cooled
1 1/2 tsp vanilla
1 tsp almond extract (I omitted since I did not have.)
3 c grated zucchini
1 c chopped nuts (I omitted since I did not have any.)
1/2 c chopped dates (optional-also omitted)
*I did add about 3/4 c chocolate chips
Heat oven to 350. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Beat eggs in large bowl until frothy; gradually beat in sugar and oil. Add vanilla, chocolate and almond extract. Fold in dry ingredients. Fold in zucchini and nuts. Pour into greased and floured 10" tube pan (Bundt pan) or 2 loaf pans. Bake 1 hour and 15 minutes.
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