Enjoy the the subtle richness of chocolate in this zucchini bread, courtesy of Ryan's mother-in-law. Try toasting a slice and slathering with peanut butter, or enjoy with a spread of butter and a nice cup of tea and in front of a roaring fire.
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 in a large standing mixer on medium speed. Beat well, and add vanilla, zucchini, and chocolate and continue to mix until incorporated. Mix dry ingredients together in a separate bowl, and slowly add to zucchini mixture. Add nuts and beat well.
Bake in 6 tiny greased loaf pans, or 2 standard loaf pans for 30-60 min at 350 (depending on loaf pan size)
Serve warm or cool on a rack, slice and enjoy!