I posted this recipe a couple of years ago on the Westerville Farmers' Market blog but I wanted to share it again because it's just so darn good! You can use small or boat sized zucchini-whatever you have. If you use the larger size it would be a good idea to remove the pithy seed center and just shred the meaty part of the zucchini. Just a little hint.
Hope you enjoy making and sharing this recipe :)
Preheat oven to 350 degrees F. Grease (2) 9x5" or (5) mini loaf pans. I also line my pans with parchment paper up over the sides so the loaves are easy to lift out without sticking once baked..hint #2.
You will need:
(2) 1 ounce squares of unsweetened choclate-melted and cooled
3 large eggs
2 cups sugar
1 cup canola oil
2 cups hand grated zucchini (hint #3-hand grating helps keep the zucchini from getting mushy)
1 tsp. vanilla
2 cups flour
1 tsp. each; baking soda, salt and cinnamon
3/4 cup semi-sweet chocolate chips
Directions:
Cream sugar and oil; add eggs one at a time then beat in chocolate. Add vanilla and zucchini.
Mix the dry ingredients together and add-mix til blended. Stir in chocolate chips.
Bake large loaves for 1 hour and smaller loaves about 40 minutes OR til a knife inserted in the middle comes out with crumbs-not gooey. Cool on a wire rack.
Hint #4: sprinkle a few chocolate chips on the top of each loaf while they are still hot. Looks really good and is so yummalicious!
