Lindsey's Chocolate Zucchini Bread

Makes 2 loaves

INGREDIENTS

2 1/2 cups AP flour

1 1/3 cups white sugar

1/2 cup dutch process cocoa powder

1 teaspoon salt, separated

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon clove

1/4 teaspoon espresso powder

1 1/4 cup olive or vegetable oil

1/2 cup. milk

2 eggs

2 teaspoons vanilla extract

3 cups of grated zucchini

1/2 cup of walnuts, chopped

1/2 cup chocolate chips

Preheat oven to 350 degrees.

Mix all dry ingredients except 1/2 teaspoon salt (flour, sugar, cocoa powder, 1/2 teaspoon salt, baking soda and powder, nutmeg, cinnamon, cloves and espresso powder) thoroughly.

Grate zucchini and sprinkle salt over zucchini and toss zucchini to mix. Let it sit 20 minutes in a strainer/sieve/collander to remove as much moisture as possible. Once put it into a towel and squeeze out as much moisture as possible.

Mix all wet ingredients (oil, milk, eggs, vanilla) together vigerously. Add dry ingredients and mix well. Add zucchini and mix all together.

Pour into 2 greased loaf pans and top with chocolate chips and walnuts. Bake for approximately 45 minutes or until a toothpick comes out clean.

Allow to cool 10 minutes in the pan, then move to a wire rack to cool completely.

Will last 3 days on the counter, or freeze for longer term storage.