Whole Wheat Chocolate Chip Zucchini Bread

Heat oven to 350ºF. Grease an 8-by-8-inch square pan or 8½-by-4½-inch loaf pan with baking spray. Line with enough parchment paper so it extends up sides to use as “handles” for removing bread once baked.

In a large bowl, whisk eggs, brown sugar, oil, molasses and vanilla until smooth. In a separate large bowl, whisk flour, salt, baking soda and baking powder until well combined.

Add dry ingredients to wet ingredients; stir until just combined. Add shredded zucchini and chocolate chunks; stir until just combined.

Pour batter into prepared pan. Top with a few extra chocolate chunks, if desired.

Bake 40 to 45 minutes (for an 8-by-8-inch pan; will be longer if using a loaf pan) until a toothpick inserted in center comes out clean.

If using an 8-by-8-inch pan, cool bread completely in pan on a cooling rack. If using a loaf pan, cool bread 20 minutes, then use parchment paper handles to remove bread from pan and transfer to a cooling rack to cool completely.