Double Chocolate Zucchini Bread

3 cups flour unbleached
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 1/2 cups sugar
2 cups zucchini, grated
1/2 cup vegetable oil canola
3 eggs
2 cups semi-sweet chocolate chips

preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 x 4 x 2" loaf pans and set aside.
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a separate bowl combine sugar, shredded zucchini, eggs, and oil. Mix well.
Add flour mixture to zucchini mixture and stir just till combined.
Fold chocolate chips into batter.
Pour half of the batter into each greased and floured loaf pan.
Bake at 350 degrees Fahrenheit for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes then turn bread out on rack and cool completely. Wrap and store in refrigerator overnight before slicing (if you have the willpower!)
Notes
For a lighter version of this delicious bread, replace the vegetable oil with applesauce and reduce the sugar to 1 cup.
You may also replace the unbleached flour with whole wheat pastry flour to increase the fiber content.

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