1 cup Vegetable or Extra Light Olive Oil
2 cups Sugar
1 teaspoon Vanilla Extract
3 cups flour, your choice
1 teaspoon Baking Soda
½ teaspoon Baking Powder
1 teaspoon Sea Salt or Kosher Salt
1 teaspoon Cinnamon
½ teaspoon ground Allspice
½ teaspoon ground Nutmeg
¼ cup Baking Cocoa
2 cups, generous, grated Zucchini
½ cup Nuts, your choice. I used Butternuts that I foraged from my land.
½ cup Mini Chocolate Chips (optional)
Preheat oven o 350 degrees. Spray 2 baking loaf pan, 9×5, with non-stick spray or vegetable oil.
Combine eggs, oil, sugar and vanilla in a large bowl. Stir together flour, baking soda, baking powder, salt, spices and cocoa. Add to the egg mixture. Mix until moistened. This will be a stiff batter until the zucchini is mixed in. Fold in zucchini and chocolate chips until evenly distributed. Divide between 2 pans. Bake for 55 minutes to 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool on racks before serving.