When you have a great crop of zucchini (or a coworker shares from their garden with you a good way to handle excess zucchini is to grate and freeze it in the quantities you typically bake with/use it for. Just flip through your recipes and determine if you need 1 cup, 1.5 cup, or 2 cup portions. I measured mine and then plopped portions in Ziplock bags, flattening the packages out for stacking. I froze 6 cups in three portions for baking throughout winter though you could also add a package to soup or stew for some extra veggie nutrients.
Recipe Adapted from Baking Illustrated
2 large eggs
1 1/2 cups grated zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (sifted)
1/2 cup canola (or vegetable) oil
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 ts baking powder
1/4 tsp salt
1/4 tsp grated nutmeg
1/8 tsp ground cloves
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Set aside.
Grate the zucchini, using a medium sized grater (If not pulling yours from the freezer and thawing it.) Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips.
Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one loaf.