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
1/8 teaspoon ground cloves
1/4 cup white baking chips, melted*
2 teaspoons vegetable oil
Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans; set aside.
Melt butter and chocolate over medium heat in 2-quart saucepan, stirring occasionally (4 to 6 minutes). Remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed.
Combine all remaining bread ingredients in large bowl. Stir zucchini mixture into flour mixture just until moistened.
Spoon batter evenly into prepared pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl; drizzle over cooled bread.
*Substitute 1 1/2 ounces white chocolate, melted.
This recipe makes 2 loaves. Freeze 1 loaf, before glazing, to enjoy later.