I went to high school in a small town in Kansas where zucchini bread was a summer staple. People were trying to give the zucchinis that overtook their gardens away in the hundreds.
If this is your first time trying zucchini bread, don’t worry that it will be some awful vegetable mess, they add moisture but not a whole lot of flavor (think carrot cake). It’s a really delicious and fudge-y bread that I have to warn you – is pretty addictive.
Chocolate + cinnamon. In this recipe I added a 1/2 teaspoon of cinnamon to the chocolate flavor (my first batch was 1-1/2 teaspoons and it was starting to overpower the chocolate slightly but was still good). I love the combination of the two flavors, it warms up the chocolate and adds another depth to the bread. If this flavor combination is not your thing, feel free to omit it. This is your bread and don’t let the world tell you how to season it! I used a high quality dark chocolate chip, which I think makes a big difference in the finished bread.
This recipe makes 2 loaf pans and it freezes really well. Once that second loaf is done cooling, just wrap it up really well with plastic wrap and place in a freezer baggie.