Chocolate Zucchini Bread

(Pat Dickson)

This recipe is a quick bread with a wonderful chocolate flavor from unsweetened chocolate and chocolate chips.  The zucchini keeps it moist.  If you want some bread to give away, make it in three small aluminum bread tins, instead of two normal size bread pans.

3 large eggs
2 cups white granulated sugar
1 cup Canola vegetable oil
2 (1-oz. squares) unsweetened chocolate
1 teaspoon vanilla
3 cups sifted all-purpose white flour
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups grated zucchini (include green skin, no seeds)
1 cup walnuts, chopped
6-oz. bag chocolate chips

In a large bowl, mix together the eggs, sugar, and vegetable oil.  Melt the unsweetened chocolate in a double boiler and add to mixture along with the vanilla, flour, salt, cinnamon, baking powder, and  baking soda.  Stir in zucchini, walnuts, and chocolate chips.  Divide into 2 greased regular-size bread pans and bake in 350 degree oven for 50 to 60 minutes, or until a toothpick inserted comes out clean.  Let sit in pans for 10 minutes and then turn out on wire rack to cool.