Chocolate Zucchini Bread

In an effort to stem our seemingly never-ending squash overpopulation problem, Mary Beth made some really delicious Chocolate Zucchini Muffins the other day.  She got the recipe from my sister, Stef (not sure where she got it).  The recipe is for loaf bread, but MB made it into muffins with no change to the recipe except the baking time (see the recipe for that change).  She did use half all-purpose flour and half whole-wheat flour to make them a little more healthy.

CHOCOLATE ZUCCHINI BREAD

INGREDIENTS
2 c flour
3/4 c cocoa
1/2 tsp baking powder
1 tsp baking soda
3 eggs
2 c sugar
3/4 c vegetable oil
2 tsp vanilla extract
2 c grated zucchini
1 c chopped nuts (optional)
1 c chocolate chips

• Combine first 4 ingredients and set aside.
• Beat eggs; add sugar, oil & vanilla.  Mix well.
• Add flour mixture to egg mixture and mix well.
• Add zucchini, nuts (if using) and chips.  Once again, mix well.
• Pour into greased pans (makes 3 8x4 or 2 9x5 loaves or about 18-20 muffins)
• Bake 45-60 minutes for loaves, 20-25 minutes for muffins or until bread or muffins spring back when pressed with your finger.  Don't over bake or they'll dry out.  It's better to err on the side of underdone than overdone.