Zucchini Chocolate Chip Bread

I have somehow lost my go-to vegan zucchini bread recipe. Instead I used Alton Brown's pumpkin bread recipe and adjusted it to my liking. I topped it with some sweetened marscapone cheese and added some chocolate chips.

1 cup spelt flour

1 cup sorghum flour

1 tablespoon cinnamon

1/4 tsp cardamom

1 pinch ginger

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2/3 cup raw cane sugar

1/3 cup packed brown sugar 

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh zucchini (packed) 

1/2 cup dark chocolate chips

Preheat the oven to 325 degrees. Grease a bundt or loaf pan.
Whisk the flour, spices, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugars, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the zucchini and chocolate chips just until incorporated. 

Bake for 1 hour and 25 minutes until a toothpick can be inserted cleanly into the middle of the loaf. Cool before serving.
If there are leftovers, I like to put the zucchini bread in the freezer and eat some slices while frozen. It melts in your mouth!