Zucchini bread is a sweet quick dessert bread. It is wonderful. Definitely not eaten with the red sauce - great warm, fresh out of the oven with butter, or room temp. Here is the recipe I use (it's not a diet food, that's for sure!)

Zucchini bread

1 cup brown sugar
1 cup white sugar
3 eggs
1 cup veg oil
3 cups grated zucchini
3 cups flour
3 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts (optional)

Cream sugars with eggs and oil. Mix dry ingredients together and mix in to creamed sugars, then add zucchini and nuts. Pour into two greased and floured bread pans and cook at 350* for 50-60 minutes or until it tests done with the toothpick test.

Chocolate Zucchini Bread

3 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp Vanilla extract
2 tbsp butter
6 tbsp cocoa powder
2 cups zucchini, grated
2 cups flour
1 tsp baking soda
1 tsp salt
1 ½ tsp Saigon Cinnamon
2/3 cup semi sweet chocolate chips
2 tsp flour
1 cup chopped nuts (optional)

Preheat oven to 350°. In a large mixing bowl, combine eggs, sugar, oil, and vanilla. Mix until well blended. In a small saucepan, melt 2 tbsp butter, add 6 tbsp cocoa powder and blend together until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt, and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. In another small bowl, coat the chocolate chips with 2 tsp flour. This helps prevent them from sinking to the bottom of the pan. Add the flour-coated chocolate chips to the batter. Spoon the batter into two generously greased and floured 9x5x3 loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack.