IT IS ZUCCHINI SEASON !!!
Do you have a lot of zucchini this summer" If so, this is a GREAT way to use it. This treat is super chocolate-y, super moist (in fact it gets even more moist on day two), super easy to make and freezes very well.

(2) one-ounce squares of unsweetened chocolate (melted)

3 large eggs

3/4 cup brown sugar

3/4 cup white sugar

1 cup vegetable oil (I used canola)

2 cups shredded zucchini (squeezed dry, then measured)

2 teaspoons vanilla

2 + 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1/2 cup unsweetened cocoa

3/4 cup semisweet chocolate chips

Things to do first:

1. Preheat your oven to 350°
2. Toss the chocolate chips into the measured flour to get them well coated, that way they won't sink to the bottom of the bread as it bakes.

3. Grease two large (9" x 5") loaf pans. I line mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.

4. Shred the zucchini, then squeeze some of the water out of it (with your hands) before you measure it.

Directions:

In large mixing bowl (I use my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.

Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. M...