TWO-FOLD ZUCCHINI BREAD (Two breads in one)

Ingredients

2 eggs, well beaten
1 cup oil
1 1/2 cups sugar, divided
3 cups plain flour
3 cups finely chopped zucchini
3 tablespoons cocoa
1/2 teaspoon cinnamon
1 cup chopped pecans

Preparation

In a large bowl, combine eggs, oil and 1 cup sugar, blending well. Gradually add flour, then zucchini. Pour half of mixture into a greased 9- x 5-inch loaf pan. To remaining batter, add remaining 1/2 cup sugar along with cocoa, cinnamon and pecans, mixing well. Fill greased muffin tins 3/4 full. Place loaf and muffins in a 350- degree oven. Bake muffins 20-25 minutes, or until tops spring back when pressed lightly in center. Bake loaf 40-45 minutes, or until it tests done. Remove loaf and muffins from pans. Serve warm, spread with cream cheese or butter, if desired. Makes 1 loaf (for dinner bread) and 12 muffins (for dessert or snacks).