Is it time for Zucchini Bread yet?

Chocolate Marble Zucchini Bread Who do you know likes to freeze Zucchini? I am definitely one of them. Here is a recipe you can use to enjoy and leave a little more room for other great foods to freeze.

Ingredients Marbled Zucchini 1/2 cup semi sweet chocolate chips 1/4 cup room temperature butter 3/4 cup sugar 2 cups shredded zucchini 2 eggs 1/3 cup Plain Greek Yogurt 2 cups all purpose flour 1 tsp cinnamon 1 tsp baking soda pinch of salt Ganache (Optional) 1/4 cup semi sweet chocolate chips 1/4 cup heavy cream Prepare: Heat the oven to 350F. Grease a 9X5" bread pan and set aside. In a mixing bowl add the butter and sugar. On low speed, with the paddle attachment on, mix for about 5 minutes until creamy and slightly fluffy. Meanwhile melt the chocolate in a heatproof bowl. Set aside to cool a little. Add the eggs, shredded zucchini and Greek yogurt and mix until combined. Slowly, on low speed, add the flour, baking soda, salt and cinnamon. Stop the mixer when all the flour is incorporated. Do not over mix. Take 1 cup of the batter out and mix it with the melted chocolate. Pour the remaining batter into the greased bread pan. Pour the chocolate mixture over the zucchini batter and, with a fork, make a couple of swirls. Bake the banana bread in preheated oven for 1 hour and 20 minutes or until a toothpick comes out clean. Leave to cool for about 5 minutes in the pan before removing. Cool completely on a wire rack. When cooled, make the ganache. In a heatproof bowl, place the chocolate chips and heavy cream and microwave for about 1 minute. Stir to combine to make a smooth, rich, silky chocolate ganache. Pour over the cooled zucchini bread and spread with a small spatula or the back of a teaspoon. ENJOY!