This recipe contains more chocolate chips than most zucchini bread, which is one reason we like it! The following is a "double batch" which fills a 9" by 13" pan. If you want to use loaf pans, feel free to halve the recipe and increase the temperature to 350 degrees.
It also works well as a way to use beets, if your garden produces those and you don't know what to do with them.
Preheat oven to 325 degrees.
In a large mixing bowl, combine:
In a second, smaller mixing bowl, combine:
Add the dry ingredients to the batter, and mix again.
Then stir in:
Using a rubber scraper, pour the batter into a well-oiled loaf pan.
Bake for 65 to 70 minutes, until the loaf tests done (not wet in the center when poked).