Double Chocolate Walnut Zucchini Bread with Gluten free conversion

4 cups coarsely grated zucchini (use a box grater)

3 cups all purpose Flour

2 ½ cups sugar

1 ¼ cups vegetable oil

4 eggs

1 tbsp. Plus 1 tsp vanilla

3 heaping tbsp. Cocoa

1 ½ tsp. Salt

1 ½ tsp baking soda

½ tsp. Baking powder

1 cup chopped walnuts or pecans and 1 cup mini choc. Chips (mini chocolate chips do not sink to the bottom of your loaf pan)

Heat oven to 325 ° Spay 2 loaf pans with cooking spray. Blend all ingredients on low speed for one minute scraping bowl constantly. Beat on medium for one minute. Pour into pans. Bake unitl pick comes out clean (approx 50- 65 min.) Cool 10 minutes and remove from pans and cool on rack. Cool completely before double wrapping.

Makes 2 loaves…can be frozen to enjoy later. I cut each loaf in half, double wrap and freeze. 1/2 a loaf is perfect for 4 thick slices.

Optional Chocolate Ganache Icing:

1 cup semi-sweet chocolate chips

2/3 cup heavy cream

1-2 tbsp. orange or coffee liqueur (optional)

In a microwavable bowl, combine chocolate chips and cream. Microwave on medium/low power stirring once for 1-2 minutes depending on your microwave until mixture

***To make this recipe Gluten Free:

1. Sub all-purpose flour for your preferred gluten free flour that measures cup for cup for all purpose.

2. 1 teaspoon of xanxan gum

3. Divide batter equalling among 3 loaf pans spayed with cooking spay.

4. Bake same temp as above for 55 minutes, or until pick inserted in centre comes out clean.

5. Remove promptly from pans and cool.

6. Double wrap. Can be frozen to enjoy later.

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