1. Preheat oven to 350. 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 util 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 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.
5. Combine cream and bittersweet chocolate in a medium size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 584 (93%)|
|Amt Per Serving||% DV|
|Total Fat 64.9g||86 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 239.1mg||74 %|
|Sodium 565.3mg||19 %|
|Potassium 243.5mg||6 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.2g|
|Protein 6.8g||10 %|
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Calories per serving: 625
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