Chocolate Zucchini Bread

My mother-in-law gave me two zucchinis from their garden at the ranch. One was your regular old zucchini, the other was at least four times the size of a regular zucchini. It was huge! I made zucchini fries with the regular one, but the giant zucchini was destined for something greater...or grater...chocolate zucchini bread. Miss F did all the work for the bread with the exception of grating the zucchini. She even helped pour the batter into the pans, she is really becoming quite the sous chef. This bread is moist, rich and delicious. Miss F gobbled it right up. I got the recipe from my favorite spice shop, Penzey's. I used their vanilla and cinnamon, which I am sure made all the difference in the world.

Chocolate Zucchini Bread

3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons butter
6 tablespoons cocoa powder
2 cups zucchini, grated
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon cinnamon
1 cup chocolate chips

Preheat oven to 350 degrees. Grease two 9x5 loaf pans. In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla until well blended. In a small saucepan, melt the butter, stir in the cocoa powder until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled butter mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt, and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. Stir in the chocolate chips. Spoon the batter into the loaf pans. Bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes, then remove and cool on a wire rack.

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