Preheat oven to 180C. Cut the zucchini in half lengthwise, and remove the innards with a tea spoon, leaving 1/2 cm of flesh before the rind. Chop the innards fine and mix with the creme fraiche and sage. Season to taste with pepper and salt.
Grease a baking dish. Lay in the zucchinis, and fill with the creme fraiche/zucchini mixture. Sprinkle with cheese and pine nuts. Bake 20 min. until golden brown.
Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.
In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.
Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.
Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.
23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.
12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.