Double Dark Chocolate Zucchini Bread
2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/3 cup canola oil
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa powder (I like E. Guittard Cocoa Rouge Cocoa Powder)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup semi sweet chocolate chips
Preheat oven to 350°F. Grease a loaf pan, line it with parchment paper, and set aside.
In a medium bowl, mix zucchini, sugars, eggs, oil and vanilla. In a separate large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Add the zucchini mixture and mix until just combined. Stir in the chocolate chips. Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for five minutes, then transfer to a wire rack to cool. Cut with a serrated knife. Serve warm or at room temperature.