Dark Chocolate Zucchini Bread

With the garden overflowing with zucchini,
try this recipe for chocolate zucchini bread.
Serve this zucchini bread plain,
dusted with powdered sugar,
or with a scoop of vanilla ice cream.
Chocolate zucchini bread also freezes well.

Ingredients:
2 eggs
1 cup canola oil
2 cups sugar
1 tablespoon vanilla
2 cups grated zucchini
1/2 cup wheat germ
2 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
water

Directions:
Preheat oven to 350 degrees F.
Grease two eight inch by four inch
loaf pans or six mini-loaf pans.
In a large mixing bowl,
whisk together the oil, eggs, sugar and vanilla.
Whisk in the cinnamon and baking cocoa.
Stir in the grated zucchini and wheat germ.
Sift together the flour, baking soda
and baking powder and add to
the mixture, stirring well.
If the mixture seems a little stiff,
add a tablespoon or two of water.
Spoon the mixture into the prepared pans
and bake until a toothpick comes out clean,
about 35 minutes for smaller loaves.
Remove from pan and let cool on a rack.