As promised

Okay gals. Here's my chocolate zucchini bread recipe, also known as The Only Way I Can Get Some Sort Of A Vegetable Into My Daughter.

The recipe yields 2 loaves, so you can eat one and give one away. Or eat one and freeze one. Or eat both. It's up to you.

Enjoy!

What you need:
- 2 (1 ounce) squares unsweetened chocolate (I just use the Bakers kind)
- 3 eggs (you could use egg whites)
- 2 cups white sugar (I actually do 1 c. white and 1 c. brown)
- 1 cup vegetable oil (I sub in applesauce or I use canola oil)
- 2 cups grated zucchini (a little more won't hurt)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (sometimes I'll do wheat flour and use a bit less)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips (a little more won't hurt here either)

What you do:

1. Preheat oven to 350 degrees F (175 degrees C for my metric readers). Lightly grease two 9x5 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 about an hour, give or take, or until a toothpick inserted into the center of a loaf comes out clean. I'd check it after 50 minutes or so. My oven is wacky and this never takes more than an hour at my house.