Almond Chocolate Zucchini Bread

Preheat oven to 350°F with rack in the middle.

Grate whole zucchini using a cheese grater or food processor. Place in a cheesecloth and gently squeeze to strain the excess juices out. Set aside.

In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground allspice, and crushed almonds.

In a large bowl, such as the bowl of your electric mixer, beat the oil, sugars, eggs, and almond extract until well blended (about 2 minutes) with a hand mixer. Gently fold in grated zucchini and chocolate chips. Once incorporated, slowly add the flour mixture to the zucchini mix, beating until just combined.

Carefully pour the batter into a greased 9x5x3 inch loaf and top with sliced almonds. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for 10 minutes before removing from the pan to cool completely on the wire rack.

High altitude: no change.

Cooks note: If you’d like the bread to be a little sweeter you can leave off the sliced almonds and top it with sifted powdered sugar once you remove it from the pan to finish cooling instead.

If the bread is not to be eaten within a week you may wrap it tightly with shrink-wrap and place inside a freezer safe bag to freeze for up to six months.