Chocolate Zucchini Bread

This fabulous recipe comes from Sister Lisa Bezzant, in the cookbook "Our Best Recipes: a Taste of Heaven from Lindon 8th Ward".

Sift together and set aside:

• 2 1/2 cup flour
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 Tbsp cocoa

Beat until well blended:

• 1 1/2 cup sugar
• 1 cup oil
• 3 eggs
• 3 Tbsp. vanilla
• 2 cup shredded zucchini

Add dry ingredients; beat until well blended. Stir in 1 bag small chocolate chips. Pour into greased loaf pans. Bake at 350* for 40 to 60 minutes, depending on pan size. Makes 2 loaves.

Note: I used a glass bread pan and a silicon one. The glass was still doughy on the center top when the silicon one was done.