This recipe has lots of great reviews, though most agree it shouldn’t really be called a bread as it seems more like a cake. I agree- it’s definitely a cake…..a yummy one!

The reviews also say this cake is really moist – hm… mine came out moist, but not super moist – probably just about right I’d say. I used less oil (3/4 cup) than suggested so that’s probably why mine isn’t as moist as one might expect…oh, and I used 1 cup cocoa instead of the melted chocolate squares and I used brown sugar instead of white, and I used 1 cup wheat bran mixed with 1 cup all-purpose flour for the flour in the recipe. Also, I baked it in an oiled and floured bundt pan. Geez, I changed a lot didn’t I?

Overall, this is very good for a rainy day with coffee or tea!

The original recipe is shown below:

INGREDIENTS

  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
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