Double Chocolate Zucchini Bread: Fudgy

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter or oil, or line it with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and both sugars until no large cocoa clumps remain.
3. In a medium bowl, beat the eggs, oil, and vanilla until the mixture is smooth and pale.
4. Stir the shredded zucchini into the wet ingredients, then gently pour the wet mixture into the dry ingredients.
5. Use a spatula to fold the batter together until just combined; stop the moment no more streaks of white flour are visible.
6. Fold in the semi-sweet chocolate chips.
7. Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle the mini chocolate chips evenly across the surface.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Cool the bread in the pan for 10 minutes before transferring it to a wire cooling rack.