Chocolate Zucchini Bread

I can't say that zucchini is one of my favored vegetables, but it certainly tastes a whole lot better when it gets deep fried or baked up into a dessert bread.

Looks like I didn't write this one up, even though there is still half of loaf of this bread in the fridge. If only I had a crew of foodie subjects to feed these kitchen creations to. /sigh/ Local, good help is hard to find. Anyhow, here is the recipe.

Ingredients

1 1/2 c raw zucchini, grated

1 c all purpose flour

1/2 c olive oil

1/2 c organic granulated sugar

1/2 c light brown sugar

1/2 c Ghirardelli sweet ground chocolate and cocoa

2 large eggs

1 tsp vanilla extract

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

Directions

Preheat oven to 350 degrees F.

1. Prepare a loaf pan by buttering it all, especially the corners and ridges, if using a Silpat loaf pan.

2. In a large bowl, mix together dry and wet ingredients.

3. Fill loaf pan with batter and bake for an hour, or use the toothpick method at 50 minutes to check if it is done.