Zucchini Bread

My mom and dad brought us a giant zucchini a couple of weeks ago, and I knew I had to "hide" it in something to get the others to eat it, or else I would be eating A LOT of zucchini all by myself (seems I am the only one in this family who likes it). I found a recipe for chocolate zucchini bread that got rave reviews, and seemed easy to make, AND I had all the ingredients on hand. So I gave it a try, and everyone loved it. Brian hates zucchini, but he liked this bread. Grant opposes most vegetables these day, but he couldn't get enough of this bread. Justin has an aversion to bread of all kinds, but he loved the zucchini bread. Christian is ranked among the world's pickiest eaters, and he even enjoyed this bread and asked if we could make more when the first loaf was gone!
Here is the miraculous recipe that had everyone eating (and liking) zucchini:

Ingredients for One Loaf
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 1/2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
1/2 cup butter or margarine, melted and cooled
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup grated zucchini
1/4 cup raisins
1/3 cup chopped pecans (optional)

Directions
In a large bowl, combine the first seven ingredients. Combine the eggs, butter, and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, raisins, and pecans. Pour into greased and floured loaf pan (8" x 4" x 2"). Bake at 350 degrees for 55 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes in pan, then remove from pan to wire rack.

You will not believe how moist this bread is! We are now hoping someone gives us more zucchini.
Enjoy!
~Andi