Death By Chocolate Zucchini Bread

This is my first time growing zucchini.  I only planted two plants.  Little did I know that my zucchini would magnify its calling in life and produce more zucchini than I would know what to do with!  It is a good think I love zucchini!

Since zucchini bread uses a lot of zucchini I decided to experiment with chocolate zucchini bread. Because everything tastes better with chocolate, right?  I made some changes and adapted this recipe from the Lion House Cookbook I found HERE.

Beware:  Chocolate overload!  If it has a whole zucchini in it does it count as a serving of vegetables?  No?  Well, it does make a nice treat as we head into the Fall season!

Ingredients
3/4 C canola oil
2 C sugar
3 eggs
3 tsp vanilla
2 C shredded raw zucchini
1 C Softasilk cake flour
1 2/3 C all-purpose flour
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 bag chocolate chips
1 tablespoon flaxseed  (I add this for the health benefits.  It is completely optional.)
If you want you can add 1/2 C chopped nuts.  However, I did not add nuts to my bread.


Directions
Preheat oven to 350 degrees.  Combine oil, sugar, and eggs in large bowl.  After well mixed add in the vanilla and then zucchini.  Combine the flour, soda, salt, cinnamon, and baking powder and add to the wet ingredients.  Divide the batter into two greased and floured loaf pans.  Bake for 50-60 minutes, depending on your oven, or until a toothpick comes out clean.