Chocolate zucchini bread

I'm a pretty lax baker when it comes to experimental things (I tend to incorporate 2-3 recipes together and see what happens)
I love when what happens is good...
(I have to commit it to paper before I forget)

Pre-heat oven to 350 (325 if using a glass dish)

3 eggs
2 cups sugar
1 tsp vanilla or about 1/2 a bean
5 oz chocolate (milk... semi sweet... whatev)
1 heaping Tbsp unsweetened cocoa
1/2 can PLAIN pumpkin puree
2.5 cups shredded zucchini... sort of rung out, but not bone dry

2 cups flour
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger

Melt the chocolate on LOW in a sauce pan (I use the Trader Joes Pound Plus... 5 squares... 3 milk, 2 semi sweet)
Don't over-melt it... you could nuke it, but I've long since gotten rid of the beast.
Anyway-
So you whip the eggs into a frothy, lemon-colored riot.
add the sugar... vanilla... cocoa... pumpkin - stir till smooth.
Fold in the zucchini.

Add more chocolate if you see fit... no judgement... this recipe is OIL FREE and therefore equal to a monastic fast.

In a separate bowl, mix dry ingredients (no need to sift, my pretties, this is rough hewn baking).

Stir dry into the wet.

This is about 1 loaf + 3 mini loaves worth...

So spray that PAM (the baking PAM smells cloyingly sweet, in a good way)
and scoop the batter and lick the spoon.

Bake the little ones about 45 minutes, or until a knife comes out clean.
Bake the bigger one about an hour, hour fifteen... trust the knife.

Share the love (the fiber. the antioxidants and the hidden veggies)