The subtle richness of chocolate in this zucchini bread--from Ryan's mother-in-law--makes it extra special. Try toasting a slice and slathering with peanut butter.
1 cup vegetable oil
2 cups firmly packed brown sugar
1 teaspoon vanilla
3 cups grated zucchini
1/2 cup chopped walnuts
1 ounce melted bittersweet chocolate
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Beat eggs, add oil and brown sugar. Beat well. Add vanilla, zucchini, and chocolate. Beat. Mix dry ingredients together. Add nuts and beat well.
Bake in 6 tiny greased loaf pans, or 2 standard loaf pans.
Bake 30-60 min at 350 (depending on loaf pan size)
Cool in pans until zucchini bread is easily removed…cool on rack.