Zucchini Chocolate Bread

Technique:
Preheat oven to 177 degrees Celsius.
Melt the dark chocolate in microwave and put aside.
Lightly toast the walnuts, let cool and dust in a touch of flour
Lightly dust the chocolate chips in a touch of flour.
NOTE: by lightly coating the chocolate chips and walnuts in flour will help suspend them in the cake and not to drop to the bottom of the pan while baking.
Combine all of the dry ingredients, mix well.
Combine all of the wet ingredients, mix well.
Mix the wet ingredients into the dry ingredients.
Add the melted chocolate, mix well.
Add the chocolate chips and walnuts, mix well.
Evenly butter the inside of the two loaf pans and coat with flour. Tap out an excess.
Divide the batter evenly into the two loaf pans, gently tap on counter to remove any air bubbles.
Place in the oven on a rack for 30-40 minutes.
Check the doneness of the bread, when a toothpick comes out a little sticky, rotate the pans in the oven and back for another 10 minutes or so.
Do the toothpick check again. If the toothpick comes out of the cake clean, the bread is done.
Remove from the oven and place pan on top of a wire cooling rack for about ten minutes.
With a clean kitchen towel, gently flip the bread out of the pan and back onto the wire rack to cool completely.
Once completely cool, mix icing topping and drizzle over the top with a spoon.
Once the topping is set, it is ready to enjoy.
NOTE: This bread is even better the next day once it has set up in the fridge overnight.

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