Chocolate Zucchini Bread

When Landon and I visit Canada every summer, we always stop by a family friend's home and each time we stop, they have the yummiest of treats there waiting for us.  This treat in particular was one of my favorites, chocolate zucchini bread.  During the hot summer nights there in the Okanagan Valley, we would stay up late playing games and snack on this chilled zucchini bread. The best thing about it is that it's full of veggies! Really, can you beat eating chocolate and vegetables at the same time? Thanks to Troudi for this recipe!

Chocolate Zucchini Bread
makes 2 - 9"x5" loaves

3 eggs
1 cup oil
2 cups sugar
2 (1oz.) squares unsweetened chocolate
2 cups of grated zucchini
2 cups of flour
1 tsp. salt
1 tsp. baking soda
4 tsp. cocoa powder
2 tsp. cinnamon
2 tsp. vanilla
1 cup chopped walnuts (optional)

Directions
1. Preheat oven to 350ºF. Grease two 9"x5" loaf pans and coat them with flour. I cut a large piece of parchment paper and cut it to fit into the pans. I also like to leave some over hang on each side to make it easier to lift out, but that is optional. Melt chocolate in a microwave until melted, stirring chocolate occasionally so that it doesn't burn and becomes smooth. Set aside.
2. In a large bowl combine eggs, sugar and oil and beat until light and fluffy.  Add in vanilla and chocolate and beat well. In a separate bowl combine the dry ingredients, flour, baking soda, salt, cinnamon, and cocoa powder.  Add in the chocolate chips to the dry mixture and coat them until covered in flour, this prevents them from sinking to the bottom of the loaf. Pour batter into each loaf pan.
3. Bake in preheated oven for 1 hour or until a toothpick inserted into the center of a loaf comes out clean.  Let the loaves cool for at least 10 minutes before you remove them from the pan. I prefer to eat mine cold, and wrap it saran wrap.