Double Chocolate Zucchini Bread

Prepare to succumb to total bliss. I adapted this recipe from several that I found on the Internet. If you're growing zucchini in your garden, this is the perfect recipe to use for those zucchinis you don't notice until they're ridiculously big.

Although this might look complicated to a novice baker, it's really quite an easy recipe; it just has a lot of ingredients to combine. Grating the zucchini can be a little time consuming, but the result is so well worth it.

I've also added a way to make this TRIPLE chocolate zucchini bread. Mmm... no no, you don't have to thank me. ;)

Double Chocolate Zucchini Bread

~ 1/2 lb or 2 c grated zucchini
4 c all-purpose flour
1/2 c cocoa
1 1/2 c sugar (1 c white, 1/2 c brown)
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c oil
3 eggs
2 tsp vanilla
1 c semisweet chocolate chips

For half of batter:
1/4 c toffee bits
1/4 c walnut pieces
1/2 c bittersweet chocolate chips (if you want triple chocolate zucchini bread - and who doesn't?!)

Preheat oven to 350 degrees F (375 for high altitude). Butter two 8 x 4" loaf pans.

Grate zucchini. In large bowl, combine dry ingreedients.

In another bowl, combine zucchini with remaining ingredients except chocolate chips and optional stir-ins. Stir zucchini mixture into dry ingredients just until blended. Stir in chocolate chips, toffee and walnuts.

Pour batter into pans; bake until toothpick in center comes out clean, ~ 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pan. Devour.