Bread: Preheat oven to 350 degrees F (180 degrees C) and place rack in the
center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x
3 inch (23 x 13 x 8 cm) loaf pan.
the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk
together the flour, cocoa powder, baking soda, baking powder, salt, and ground
cinnamon. Then fold in the chocolate chips.
In another large bowl whisk the
eggs. Then add the oil,
sugars, and vanilla extract and whisk until well blended (can use an electric
hand mixer or a stand mixer). Fold
in the grated zucchini.
Then fold into the flour mixture, stirring just until
combined. Scrape the batter into the prepared pan and bake until the bread has risen and
a toothpick inserted in the center comes out clean, about 55 to 65 minutes.
Place on a wire rack to cool for about 10 minutes, then remove the bread from
the pan and cool completely. This bread can be stored at room temperature for
several days, or it can be frozen.
1/2 cups (360 ml) shredded raw zucchini (courgette) (about 1/2 pound or 225 grams)
(45 grams) unsweetened natural cocoa powder, sifted
1/4 teaspoon salt
teaspoon ground cinnamon (optional)
(180 ml) semi sweet or bittersweet chocolate chips
cup (120 ml) vegetable, safflower, corn, or canola oil
1/2 cup (100
grams) granulated white
(105 grams) firmly packed light brown sugar
1 teaspoon pure