Double Chocolate Zucchini Bread

2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet miniature chocolate chips

Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans. (Or, prepare muffin pans)

Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.

Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely. Bake muffins about 20 minutes, about 10 minutes for mini-muffins.

For a single batch, I got 2 dozen regular-sized muffins & 2 dozen mini-muffins. Muffins freeze well & reheat/thaw easily in microwave.

For more fiber, use 1/2 whole wheat flour & 1/2 white flour. Optional: add 1/2 c. wheat germ, 1/2 c. flax seed, 1-2 Tbs more milk, and double baking powder.