Zucchini bread is the time honored way to deal with end-of-the-season zucchini. Here’s a chocolate version from Fine Cooking magazine.
Ingredients:
3/4 pound zucchini, stem ends trimmed 3/4 cup plus 2 tablespoons granulated sugar 1 stick (8 tablespoons) unsalted butter 1/3 cup strongly brewed coffee, cold or at room temperature 1/3 cup low-fat plain yogurt or buttermilk 2 large eggs, lightly beaten 2 cups plus 2 tablespoons unbleached all-purpose flour 1/3 cup finely chopped bittersweet chocolate 1/2 cup chopped walnuts 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon
Preparation:
Preheat oven to 375 degrees. Lightly grease and flour a loaf pan and set aside.
Grate zucchini and toss pieces with 2 tablespoons granulated sugar. Set aside for 20 minutes.
Meanwhile, in a small saucepan or microwave, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.
In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.
Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the butter mixture and stir to combine. Pour over the flour mixture and stir until just blended.
Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.