Zucchini, Zucchini, Zucchini!

I love the end of summer when it is getting cooler and there are plenty of fresh veggies from the garden. This summer Jon planted a huge garden for my parents as a welcome home present for them. We planted a zucchini plant and of course there is more than enough to go around. I have been playing around with ways to use it up and have come across more bad recipes than good. Two that you should never try-- zukeamole (supposed to taste like guacamole--hummm not so much) and zucchini fritters. Fortunately, I did find at least one good one...you don't even know that there is zucchini in it, but it adds moisture to the bread. If you have zucchini lying around you have to try this recipe!

Chocolate Chocolate Chip Zucchini Bread
INGREDIENTS
* 2 (1 ounce) squares unsweetened chocolate
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 1 cup sour cream
* 2 cups grated zucchini
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 3/4 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, sour cream, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.