Chocolate Chip Zucchini Bread

So good, you won't want to give the second loaf away!

(Makes two loaves, freezes well!)

Ingredients:

2 C. sugar

1 C. vegetable oil OR canola oil

3 eggs

3 tsp vanilla extract

2 ½ C. flour

½ C. baking cocoa (I like Hershey’s)

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

¼  tsp baking powder

2 C. shredded and peeled zucchini

1 C. mini chocolate chips

Directions:

Preheat the oven to 350*.  Beat sugar, oil, eggs, and vanilla until well blended.  Combine all dry ingredients and gradually beat into the sugar mixture until blended.  Add zucchini and chocolate chips.  Transfer to two greased loaf pans, and tap the pans to release air bubbles.  Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.  Cool in pans for 10 minutes before removing to a wire rack.  Note: You can shred the zucchini in the summer when it's in season, and freeze it in two cup increments.  When you want to make the bread in the middle of winter, just take out a bag of zucchini and thaw it in the fridge or sink and voila!  You are ready for a delicious treat!