One of our answers to the zucchini bounty that greets us in the Inn's garden....

Ingredients:

• 2 cups sugar
• 1 cup oil (I prefer Walnut oil, and any vegetable oil is fine)
• 3 eggs
• 1 Tablespoon vanilla extract
• 2-1/2 cups all-purpose flour (See below for gluten-free version)
  
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded peeled zucchini
• 1 cup walnuts, chopped
• 2/3 cup chocolate chips

Preparation:

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts. Transfer to two 8-in. x 4-in. loaf pans, or one tube pan, coated with cooking spray. Sprinkle with chips.Bake at 350° for 50-55 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. Yield: 2 bread sized loaves, or 1 large (tube pan) round.

Can also be made as 24 individual muffins, with reduced baking time of 20ish minutes.

NOTES:   Make it gluten-free..... turns out to be as good, or better!! Replace the common flour with your favorite gluten-free (We prefer Pamela's Pancake and baking mix, which we do have available for purchase in the General Store.)  Add 1 Tablespoon xanthan gum. Also, make sure that your cooking spray does not contain flour!