National Zucchini Bread Day: Chocolate Chunk Zucchini Bread

April 25 is National Zucchini Bread Day, not to be confused with National Zucchini Day which falls on August 8 and makes more sense in terms of the proliferation of this vegetable in gardens and markets. Have a look at Geeky Double Chocolate Zucchini Bread, Amy's Chocolate Chip Zucchini Bread and a few others I posted or linked to last year on National Zucchini Day. Also have a bit of zucchini lore there.

Here's the  recipe I've adapted from an old Sunset Magazine. It's changed a bit over the years. This is simple and delicious. You can substitute grated carrots for the zucchini if you want to 'celebrate' a different food holiday! :-) 

Chocolate Chunk Zucchini Bread

Ingredients
2 beaten eggs
1 cup sugar
2 teaspoons Madagascar Vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
1/4 tsp salt
3 cups King Arthur (or regular) flour
2 teaspoons cinnamon
1 cup chopped walnuts
1 cup chopped dark chocolate: fair trade, organic 75% or so cacao

Instructions
Preheat the oven to 350°F
Mix together  sugar, eggs, and vanilla. Mix in grated zucchini. Add melted butter and stir. Add baking soda and salt and mix together. Add flour, a little at a time and mix. Add cinnamon and mix. Fold in nuts and chocolate.

Divide batter into 2 buttered 9 inch loaf pans. I use to make this in coffee cans, but they don't make the right kind any more.

Bake for 1 hour or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Turn onto wire racks and cool thoroughly.

Makes 2 loaves.

I love this toasted!