Chocolate Zucchini Bread

I've been making this DELECTABLE chocolate zucchini bread for a few years now, recipe courtesy of my friend from MO_PS, "AP." Thank you AP for this deliciousness!!! I typically change only a few things which I will note. ENJOY!!!

Ingredients:
3 eggs
3/4 cup oil
2 cups sugar
2 teaspoons vanilla (I always double vanilla, so 4 teaspoons)
2 1/2 cups flour (I sometimes use just whole wheat pastry flour and other times a combo of white and whole wheat, or white and whole wheat pastry flour)
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon (I usually double this as well, 2 teaspoons)
1/2 cup dark cocoa (I think last time I made this, I added a little bit more cocoa because I love it - probably more like 3/4 cup cocoa)
1/2 cup milk (I add a bit more milk if the mixture seems to "dry" - it should be pretty "wet")
2 cups zucchini, shredded (I probably added more last time - perhaps more like 2.5 cups)

Directions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, beat eggs, oil, sugar and vanilla. In another bowl, combine dry ingredients (through cocoa) and then add to egg mixture. Add milk and fold in zucchini.
3. Pour into 2 greased 9 x 5 inch baking pans.
4. Bake for about 50 minutes.

AP's cooking tip: instead of 3/4 cup oil, you can substitute 1/2 cup applesauce and 1/4 cup. You can also use four smaller loaf pans and bake for only 30 minutes. Or you could make one large loaf pan and the rest as muffins/cupcakes. Any way you bake it, it freezes well.

*I did the muffins/cupcakes and frosted them with vanilla buttercream and they were SO good! I was also thinking that cream cheese frosting would be delicious.

Hope you love this as much as we do!!!!