Chocolate Zucchini Bread

I remember my mom making zucchini bread a lot when I was a kid. In fact, as a child, I preferred zucchini bread over pumpkin bread. Now as an adult, I love all types of bread but I still crave zucchini bread like the type I had as a child. I came across this Chocolate Zucchini Bread recipe a few days ago and it was AMAZING. Dr. Sweetpea couldn't stop raving about how good this zucchini bread was.

Chocolate Zucchini Bread

(Source: Taste of Home) 

2 cups sugar
1 cup canola oil
3 large eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
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

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. Transfer to two 8x4-in. loaf pans coated with cooking spray.
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 loaves (12 slices each).

*Note: I used one 9X5 bread loaf pan instead of two smaller pans and baked for about 1 hour 20 minutes.