Dark Chocolate Zucchini Bread

My garden has kept me incredibly busy this summer.  It has been a mild summer, but a little dry.  That means I've watered more than I'd like.  It's all been worth it though.

I planted one zucchini plant, knowing I've only gotten those to produce once ever.  It took forever, but I finally got some.  I think I have picked 5 or 6 now.  They have all been small, but so flavorful.  Besides the goal of growing the veggies, fruit and herbs, I had a goal to not let anything go to waste.  I am happy to say that if it made it out of the garden, it got eaten or used in a recipe.

Since neither of us like zucchini plain or by itself, I have used all of them in a recipes and we love them!

Here is one of our favorites.

Ok, so there isn't a zucchini here.  In fact, I've failed to get any of the before shots of the zucchini.  But this is a picture of my very first harvest of the year.  I felt like a total green thumb when I hauled this in before Memorial Day.

Here's the goods!  This has to be the most amazing dessert bread I have ever eaten.  Dark Chocolate Zucchini Bread.  Oh.  My.  Word.

I'll share the recipe, cause it is so good.  I recommend making mini loaves or even muffins.  I would also recommend baking for longer than suggested or until you can pull a toothpick out clean.  I altered the recipe by using Hershey's Special Dark powder.  Here you go:

1 1/2  cups shredded raw zucchini 

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 cup  canola oil

1/2 cup granulated white sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup semi sweet chocolate chips

Preheat oven to 350°F with a rack in the center of the oven. Grease (spray some Pam on there) a 9x5x3 inch loaf pan.
Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.