O.K. if you are lucky enough to grow zucchini or know someone who does and is happy to gift you with the lovely vegetable this bread is quite a worthy recipient.
I have been growing zucchini for the past 3 years, mostly to use for baking yummy items such as this. I shred quite a bit of it in my food processor, (you can also use a box grater for this task) and freeze it in gallon size freezer bags so I can use it for baking throughout the year.
This bread is delightfully moist, rich and very chocolaty due to the three types of chocolate involved. You would never know the zucchini is in there, you can't taste it but it adds moisture, fiber and nutrition.
Triple Chocolate Zucchini Bread
2 (one ounce) squares of unsweetened chocolate
2 cups white sugar
1 cup vegetable oil (or whatever type of neutral oil you prefer)
2-2 1/2 cups shredded zucchini (with the moisture squeezed out of it)
2 tsp. vanilla extract
2 cups white unbleached flour
1 tsp baking soda
1 tsp salt
3 Tablespoons cocoa
1 cup chocolate chips (plus more for sprinkling on top of bread)
1/2 cup sour cream or yogurt
Preheat oven to 350 degrees F. (175 degrees C. ) Lightly grease 2 loaf pans, (or 1 big loaf pan plus 2 or 3 small loaf pans, or muffin tins if you prefer) If using a large loaf pan I recommend greasing the pan then using a parchment paper sling as show here. Grease the parchment paper also. The reason for this, is the chocolate chips like to stick to the bottom of the pan, no matter how much grease I use. It's not too bad with the small pans.
Melt the unsweetened chocolate in a pan over low heat, stir until smooth, set aside.
In a large mixing bowl combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate.
beat well with electric mixer. In another large bowl whisk together flour, baking soda, salt, cocoa, and chocolate chips. Add to wet mixture, beat until combined well, 2 minutes or so. Add sour cream or yogurt mix until incorporated.
Pour batter into prepared pans 3/4 of the way full, sprinkle extra chocolate chips on top of loaves before baking if desired. Bake until toothpick inserted into center of bread comes out clean. For muffins it will take about 25-35 minutes, for small loaf about 35 minutes, for large loaf it will take about an hour, (give or take 5 or 10 minutes.)
When loaves have cooled, remove from pans and wrap with plastic wrap or foil to keep airtight.this recipe made one big loaf, the 2 small ones and one muffin/cupcake (above)
or it will yield 2 large loaves