You wish you were eating this ... Chocolate Zucchini Bread

Zucchini bread is the precursor to Fall's Pumpkin bread and a staple for summers overflowing with extra zucchini. Unfortunately for me, our apartment gets about 2 hours of light during the day, so we decided not to grow anything this year except for some basil. Between the idea of having a garden and getting a dog, I am really loving the idea of having a house.

This bread probably falls on the top of the "10 best things I've ever made" list. Probably somewhere between 5 and 10, after zucchini bread from the farm which is an unwritten, un-duplicatable recipe in my head that requires actually being on a farm and must be eaten after-dinner as well as for breakfast, with eggs, over-easy.

This bread has been adapted from the best zucchini bread recipe in the world which is similar to zucchini bread from the farm... except its not on a farm. And although I will claim some credit for adapting the chocolate recipe, the original zucchini bread recipe is a treasured secret.

The fact that there are 2 zucchini breads on my list of top 10 best things I've ever made, and a third one is pumpkin bread, must say something about me.

Chocolate Zucchini Bread

What will you need? 

(Makes 1 loaf)

2 eggs

1 c. sugar (I always attempt to cut the sugar in recipes, but I am telling you, from experience, 

                  DON'T DO IT. If you must, use 3/4 c. and it will still be fabulous - also tested, by me)

1 tsp vanilla

1/2 c. oil (normally, I would also substitute some of this but DON'T. Trust me.)

1 1/4 c. grated zucchini (This is about 1 small-ish zucchini)

1 1/2 c. flour

1/8 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

1/4 c. cocoa powder (I'm sure dutch-pressed or some other fancy cocoa that had been powdered          by fallen angels playing the harp would be extra-awesome, but I just used Hershey's and it came out just fine!)

1/4 c. chocolate chips - if you want!! (or nuts! nuts would be great too)

What to do?

Now this is pretty easy:

1. Mix all your ingredients, adding the zucchini last. DO NOT FOR ANY REASON attempt to squeeze the liquid out of the zucchini before mixing it. 

2. Bake at 350˚F for 35-40 minutes or until a knife comes out clean when stuck in the center. 

Eat heated with butter, for best results.

Notes: If you are making a double batch (2 loaves), you only have to use 3 eggs. Or be a rebel and use 4 anyway.