Dark Chocolate Zucchini Bread

Zucchini and more zucchini ! I found out a few secrets to really good zucchini bread. First shred them on the finest shredding disk and toast your walnuts before adding them into the batter. In addition, I really love these mini loaf pans. It is great for portion control and all those lovely chewy corners. Another thing is to preheat your oven twenty five degrees higher and once you throw them in the oven turn down to the baking temperature. You will get the best rise this way. The recipe is adapted from better homes and garden fall baking magazine. They have a really yummy recipe for double trouble cookies. Half toffee and half chocolate chip. The chocolate chip half has a chocolate dough too! It is a really great issue.

3 cups of AP flour
1 tablespoon of baking powder
1 teaspoon of kosher salt
2 extra large eggs
2 1/2 cups of finely shredded zucchini
2 cups of sugar
1 cup of vegetable oil
2 teaspoons vanilla paste
3/4 cup of dark chocolate pieces
1 cup of toasted walnut pieces

Preheat your oven to 375 degrees and then turn down to 350 degrees. Spray your baking pan with baking spray. Now place all the wet ingredients into a mixer and mix well. Now add in all the dry ingredients and mix until incorporated. Place into pans and bake until toothpick comes out clean. Let cool if you can. It is very good with a cup of hot tea.