Summer squash bananza

This summer we are getting a lot of summer squash and besides making more pickled summer squash and Gluten free Sundried tomato summer squash, blueberry/summer squash bread I also made this yesterday and boy do the girls love this bread recipe...for the obvious reasons..I add walnuts to the recipe:

CHOCOLATE ZUCCHINI BREAD RECIPE

(12)           1 1/2 cups (360 ml) shredded raw zucchini (courgette) (about 1/2 pound or 225 grams)

(8)            1 cup (130 grams) all-purpose flour

(4)            1/2 cup (45 grams) unsweetened natural cocoa powder, sifted

(6)             3/4 teaspoon baking soda

(2)            1/4 teaspoon baking powder

(2)            1/4 teaspoon salt

(2)            1/4 teaspoon ground cinnamon (optional)

(6)            3/4 cup (180 ml) semi sweet or bittersweet chocolate chips

(16)           2 large eggs

(4)            1/2 cup (120 ml) vegetable, safflower, corn, or canola oil

(4)            1/2 cup (100 grams) granulated white sugar

(4)            1/2 cup (105 grams) firmly packed light brown sugar

(8)            1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 45 minutes

I altered a few ingredients summer squash in stead of zucchini, used no GMO whole wheat flour, fresh eggs and added walnuts...YUM YUM!!! Made 10 loaves but will probably make more.