Thanks to my dear friend Rachele who shared this recipe with me. Since we are still able to obtain zucchini you won't have to wait until next spring to use this recipe--try it now! Great flavor--and we won't even tell the family that it has good for you stuff in it! It's a good thing that the recipe makes two pans because it will be "gone with the wind".
3 cups all-purpose flour (I used whole wheat flour with great success!)
¼ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup vegetable oil
2 teaspoon vanilla
2 cups shredded zucchini (I used 3 cups)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips (why not add a few more, for good measure!)
1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans
2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.