I hope you have one more zucchini recipe in you.  This is my favorite chocolate zucchini bread. It is tender, moist and bursting with chocolate chips in every bite.  The orginial recipe is from the Lion House but it is loaded with oil.  Through lots of trials I finally came out with a lighter version but full of flavor.  You won’t miss any of the oil:)

Ingredients:

*Makes two loaves

• 2 ounces unsweetened chocolate, melted
• 2 cups zucchini, grated
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup oil
• 1/4 cup + 2 tablespoon plain greek yogurt
• 1 teaspoon vanilla
• 1 cup chocolate chips, milk or semi-sweet

Directions:

Prepare two loaf pans with nonstick cooking spray and flour.  Also line the bottom with parchment paper or wax paper and spray and flour again.

Melt unsweetened chocolate in the microwave according to directions on box; set aside.

Wash and grate zucchini; set aside.

Measure flour, salt, baking soda, baking powder and cinnamon into a bowl.  Mix and set aside.

Place eggs in a mixing bowl and beat.  Add the sugar, brown sugar, melted chocolate, oil, greek yogurt and vanilla.  Beat until creamy.  Add in the zucchini and mix it in by hand.  Mix in the dry ingredients being careful not to over mix.  Once there are no white spots and the flour is all mixed in add in the chocolate chips.  Pour into prepared pans.  Bake at 325 degrees for 45-50 minutes or until a toothpick entered into the center comes out clean.

Recipe from The Lion House and changed slightly by Newell Family Kitchen