Chocolate Chip Zucchini Bread

We have zucchinis exploding from our garden as well as squash, radishes, cucumbers, peppers, tomatoes, etc.  It is hard to keep up, but we are very grateful to grow our own resources.  Lately, we have been giving away some of our fresh vegetables to our neighbor.  I have made veggie stir fries,  omelets, packaged the vegetables in Ziploc bags to freeze, and made zucchini bread.  

Chocolate Chip Zucchini Bread

This is my most favorite zucchini bread recipe, which we tweaked from an old recipe from my family.  If you like pumpkin spices like nutmeg, cloves, and cinnamon then you would love my zucchini bread recipe.  Additionally, an added bonus is chocolate chips, which my children love the most about my zucchini bread!

Ingredients

Yield: Two bread loaf pans
1 c. sugar
1/4 c. brown sugar
1 c. vegetable oil
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3 c. flour 
2 c. shredded zucchini
1 c. of chocolate chips (we used a variety of chocolate chips from Winco bins such as dark chocolate, milk chocolate, or tiny semisweet chips).
Optional you may add: 
1/2 c. nuts or dates instead of chocolate chips.
Directions
Preheat oven 325 degrees and grease two bread pans with either cooking spray or shortening. With a cheese grater, shred two cups of zucchini and set aside. In a large bowl, cream together sugars, oil, and eggs with an electric mixer. Add vanilla, soda, baking powder, and salt, mix well. Then add the spices, flour, and shredded zucchini.  Lastly, mix in the chocolate chips.  Bake for 60-75 minutes (do the tooth pick method to check if done in the middle).  Cool on racks and then gently remove the bread from the pans.