Chocolate zucchini is a very delicious treat that will last over a week on your counter.   You won't taste the zucchini but that's what keeps this loaf moist, and extends the shelf life.  
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4 Eggs
2 ¼ cups of sugar
1 cup and 2 Tablespoons of canola oil.
2 Tablespoons of vanilla
Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients:
2 2/3 cups of flour-pastry or all purpose
1 tsp salt
1 tsp of baking soda
½ tsp of baking powder
¾ cup of cocoa, unsweetened
2 cups of zucchini, grated.
Bake loaves at 350 degrees for 55-70 minutes-or until comes out clean when you poke the middle with a toothpick. Muffins are smaller and will bake quicker, set the timer for 4O minutes and add time as needed.

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