4 (1-ounce) squares semi-sweet baking chocolate
1 1/2 cups sugar
1 1/2 cups shredded unpeeled zucchini
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup powdered sugar
1/8 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans; set aside.
Place butter and chocolate into 2-quart saucepan; cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed.
Combine all remaining bread ingredients in bowl. Stir zucchini mixture into flour mixture just until moistened.
Spoon batter evenly into prepared pans. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon vanilla and enough milk for desired glazing consistency in bowl. Drizzle over cooled bread.
This recipe makes 2 loaves. Freeze 1 loaf, before glazing, to enjoy later.