Chocolate Zucchini Bread

Chocolate Zucchini Bread

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded peeled zucchini
• 1 cup chocolate chips

Directions

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini and chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 Yield: 2 loaves (12 slices each). 

Yum! Moist and chocolatey. Definitely a keeper recipe.
I made 4 mini loaves and 12 muffins with this recipe instead of 2 big loaves. The muffins baked for 20 minutes and the mini loaves for 40 minutes. Yay!