Zucchini Bread

1/2 cup margarine 

1/2 cup sugar (or brown sugar for added depth) 

1 Tbsp starch egg replacer 

1 tsp vanilla 

2 tsp baking powder 

1 tsp salt 

1/2 tsp baking soda 

2 tsp cinnamon 

2 cups zucchini, grated and excess water pressed out 

3 cups flour splash soy milk, variable 

1 cup chocolate chips 

 Preheat oven to 350 degrees F. 

Cream together margarine and sugar. Add starch egg replacer, vanilla, baking powder, salt, baking soda, and cinnamon. Beat or whip until combined. Add zucchini and flour. Mix until a dough is formed. If the zucchini is too dry, spash in soy milk in small amounts at a time to make a batter. Fold in chocolate chips. 

Divide into 2 bread pans, or muffin tins. Bake muffins 25-30 mins, bread 55-65 mins, or until a tooth pick inserted in the center comes out clean. Cool completely before storing or freezing.