Mexican Chocolate-Zucchini Bread

• 3 large eggs
• 1 1/4 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated unpeeled zucchini
• 1 2/3 cups (about 7 1/8 oz.) all-purpose flour
• 1/3 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 1/2 cup chocolate chips
• 1/2 cup, plus 2 Tbsp. roasted and salted pepitas (shelled pumpkin seeds), divided
• 3 tablespoons heavy cream
• 1 ounce bittersweet chocolate baking bar, finely chopped
• 1/2 cup (about 2 oz.) powdered sugar

1. Preheat oven to 350u0b0F. Coat a 9- x 5-inch loaf pan with baking spray.
2. Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.
3. Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
4. Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.

eggs, sugar, vegetable oil, vanilla, zucchini, flour, unsweetened cocoa, baking soda, ground cinnamon, baking powder, salt, chocolate chips, pepitas, heavy cream, bittersweet chocolate baking, powdered sugar

Taken from www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread (may not work)