From lasagna to pickles, the versatile zucchini finds its way into a lot of our meals. You’ll want to make a couple of extra loaves of this moist chocolate zucchini bread to tuck into the freezer.

2-1/2 cups all-purpose unbleached flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini (about 1 large)

Preheat oven to 350°. Grease 2 – 8″ x 4″ loaf pans.

Wash and grate the zucchini.

Measure the flour, cocoa, salt, baking soda, cinnamon and baking powder into a large bowl. Whisk briefly to blend and break up any clumps. In another bowl beat the eggs, oil, sugar and vanilla until well blended. Stir in the zucchini and mix well.

Pour the batter into the prepared loaf pans. Bake for 50 – 60 minutes, until done. The bread will spring back when pushed, and a pick inserted into the center will come out clean.

Yield: 2 loaves.

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