Preheat oven to 350 degrees F. Prepare 2 - 9 in. bread pans by spraying the inside of the pan with non-stick pan spray and sprinkling with a small amount of flour.
Crack the two eggs in a large bowl. Add in the granulated sugar, brown sugar, canola oil, and vanilla. Beat well.
Melt the baking chocolate. I usually use my microwave, checking it every 20 to 30 seconds and stirring as needed. You could also melt it using a double boiler. Add the melted chocolate to the egg batter and stir it in.
Measure out the 3 c. of shredded zucchini and mix it in to the chocolate egg batter.
In a separate bowl put together the white whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and the 2 tbsp. finely chopped almonds.
Pour mixed dry ingredients into the chocolate egg batter and blend till moistened.
Chop the dark chocolate and dried cherries. I like to use a dark chocolate bar (the darker the better) and chop it into chunks of varying sizes. With the cherries it worked best to chop them just slightly. If cut too small they tended to disappear in the bread. Fold in the dark chocolate chunks and dried cherries.
Pour the batter in the two prepared bread pans, evenly dividing between the two. Sprinkle the tops with slivered almonds and turbinado sugar.
Bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted into the middle of the loaf comes out clean with no batter sticking to it.
Cool on a rack for 5 to 10 minutes and remove from pan.