This is one we like, a little different from the usual. This was posted by KathyD at the King Arthur Flour site. I think I've modified it somewhat, but it's been so long I don't remember precisely how.

Chocolate Zucchini Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup vegetable oil
1 1/3 cup sugar
2 eggs
2 cups zucchini -- peeled, seeded (if large) and grated to equal 2 cups not including liquid but not squeezed
1/2 cup buttermilk -- (soured, 1/2 cup milk & 1/2 tsp white vinegar)
1 teaspoon vanilla -- (or orange extract, orange oil or grated zest)
1 teaspoon chocolate extract
2 1/2 cups flour
5 Tablespoons cocoa -- (including 1 tablespoon black cocoa if you have it)
1/2 teaspoon salt
1 tsp baking soda
1 tsp baking powder

Topping:
3/4 cup chocolate chips -- (mini-chips)
3/4 cup walnuts -- (or pecans) finely chopped
3/4 cup brown sugar

Combine the first 12 ingredients and pour into a greased and floured 9x13" pan. Sprinkle with topping.

Bake 40-45 minutes @ 350 degrees

NOTES:
Yogurt can be substituted for the sour milk/vinegar combination. If being baked in loaf pan mix some of the struesel topping throughout the batter.

Fresh or unsweetened coconut would be a nice addition to this bread. You could put a sweetened glaze on top and mix or swirl the streusel into the batter.

Carol

This sounds really good. I've never had chocolate zuke bread. Glad to try a known recipe. Thank you!

I'm looking for a walnut/cinnamon flavor profile, too.

I like this because regular zucchini can be a little tiring when the garden is burgeoning.

I should have added a note or two. I notice you asked for a single-loaf recipe and this makes two, but it freezes beautifully.

I changed the method considerably. I creamed the butter and the sugar till fluffy. Added flavorings. I mixed the buttermilk, oil and eggs and added alternately with the dry ingredients. Then I stirred in the grated zucchini.

I made two 8 1/2 x 4 (smaller) loaf pans. 1/2 batter, 1/3 cup streusel, 1/2 batter, 1/3 cup streusel for each pan. I had about 1/2 cup streusel left over. I assume in a 9x13 that would not be the case.

The baked loaves are very delicate and definitely need some resting time in the pan before turning out.

Carol

That chocolate zucchini bread sounds delicious! Although I always enjoy trying new recipes,here's my faithful standby; a little different from most recipes. I think that's why I like it!
Ginger/Lime Zucchini Bread:
1 1/2 cups flour
1 tsp. ground ginger
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup [or a little less] white sugar
1/4 cup softened butter
2 eggs, beaten slightly
grated zest and juice of 2 limes [if small]
[or one lemon]
1 cup shredded fresh zucchini
1. Preheat oven to 325 degrees. Grease and flour pan[s], or line bottom with wax paper.
2. Combine all dry ingredients, and mix well.
3. Beat the butter, eggs, lime juice and zest with whisk or electric mixer. Add to dry ingredients along with zucchini, being careful not to overmix, but batter should be smooth, with all dry ingredients incorporated. 4.Pour into pan, and bake for 50 min., or till a toothpick comes out clean when inserted in center. Watch carefully during last few minutes; you want it done, but not overbaked. [It really depends a lot on the type of pan that is used.] If needed, lay a piece of foil over loaf, during last few minutes, to avoid overbrowning.
5. Cool for about ten min.,[or less, depending on the type of pan,] then run a spatula around edge of pan to loosen, and carefully turn onto a wire rack to finish cooling. Immediately, peel off wax paper, if using.
Serve with softened butter.
This is my family's favorite recipe; my husband and two boys can consume an entire loaf in one sitting! For that reason, I almost always double the recipe, especially when zucchini is plentiful.

I like the ginger lime combo. Both of these will get a turn this weekend.