Tasty Tuesday - Chocolate Zucchini Bread

A few weeks ago we got some - ah, I mean LOADS - of zucchini from J's parent's. Due to circumstances beyond their control, their garden was overflowing with squash and they couldn't use any of it - so we took some off their hands. We ended up grating 26 cups of zucchini and freezing it for baking. I also made a few loaves of this chocolate zucchini bread, and some muffins, and some blueberry zucchini bread. I still have tons in the freezer - so if you have a good grated zucchini recipe...

Chocolate Zucchini Bread

1 1/4c. sugar
3 eggs
1/3c. canola oil
3t. vanilla extract
2 1/2c. flour
1/2c. baking cocoa
1t. salt
1t. baking soda
1t. cinnamon
1/4t. baking powder
2c. shredded zucchini

In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and backing powder in a separate bowl; gradually beat into sugar mixture until well blended. Stir in zucchini. Transfer to two 8x4 loaf pans coated with cooking spray.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.