Chocolate Zucchini Bread This is a variation on a recipe from an American Airlines cookbook given to me by my mother-n-law. I created this recipe in a year with a particularly abundant zucchini crop. It is the only reason my husband tolerates me continuing to grow zucchini. 1 large zucchini 4 eggs 1 c oil 1 tsp vanilla 2 ½ c white, all-purpose flour ½ c course ground cornmeal or polenta 1 tsp salt 1 tsp baking soda 1 ½ c white sugar ½ c brown sugar 1 tbl ground cinnamon 1 tsp baking powder 1 c chopped nuts (optional) 8 ounces dark chocolate chips 1 tbl melted butter 1 tsp cocoa powder. Grate zucchini. Add eggs, oil and vanilla. Mix well. Combine dry ingredients (except nuts and chips) in a separate bowl. Add zucchini mix to dry ingredients and mix well. Mix in chocolate chips and nuts, if using. Melt butter and stir in cocoa powder until all lumps are gone. Brush 2 loaf pans or 1 one bundt pan with butter/cocoa mixture. Pour batter into pans. Bake at 400 degrees for 45 to 60 minutes or until done. Variations: When I get a bumper crop of zucchini, I freeze grated zucchini in 1 quart freezer bags. You don’t have to blanch it prior to freezing. One bag makes one recipe. © 2010 Copyright, Laurie Erdman