Chocolate Zucchini Bread

I have inherited this recipe from my friend Megan. We got some zucchinis in our farm share that had been allowed to grow a little too long and developed a harder skin. I was not sure what to do with them and she gave me this recipe. It is the perfect fix for overgrown zucchini.

You can easily veganize it. Use 1/3 cup of silken tofu for each of the eggs. I have baked the bread both ways and the vegan version is slightly denser but still holds together well and tastes great. (no one even noticed)

Chocolate Zucchini Bread

3 eggs
1 cup oil (i used coconut)
2 cups white sugar
1 tbsp vanilla
2 cups shredded zucchini
2 1/2 cups flour
1/2 cup cocoa
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon.

1. In a medium bowl beat together the eggs and oil, then add the sugar, vanilla and shredded zucchini. Mix well.

2. combine all the dry ingredients in a small bowl, then gradually mix the dry ingredients in with the zucchini mixture.

3. Pour into greased pans (two bread pans or one bunt) and bake at 350 degrees for 1 hour. Remove from the oven when a knife or tester comes out clean. Let the bread rest in the pan for 10 minutes and then turn out onto a cooling rack to cool before serving....maybe....if you can stand it .