{Chocolate} Chocolate Chip Zucchini Bread

I love zucchini bread.

But, I really, really love this dark chocolate version.

With the abundance of zucchini available this time of year, I'm always looking for new ways to use it. I love to sauté it and grill it, but it's also great to shred and use for zucchini bread.

The addition of cocoa powder and chocolate chips makes this {Chocolate} Chocolate Chip Zucchini Bread just a notch above all others I've had before. It's sweet, but not overly sweet, and the chocolate chips and hint of cinnamon add flavors that perfectly compliment the zucchini.

I like this recipe with chopped pecans, but my husband doesn't - so I made two small loaves instead of one larger one. One with pecans. One without. You can make it however you like it.

I love this bread for:

Breakfast.
Dessert.
A picnic or cookout.
Brunch.
Wrapped up and taken to a neighbor.

It's so easy to pull together and really, really good.

And, after all - you're eating vegetables. It really is all about the zucchini.

{Ahem.}

Hope y'all enjoy this one as much as I do.

{Chocolate} Chocolate Chip Zucchini Bread
adapted from joyofbaking.com...

1 1/2 cups shredded raw zucchini (about 1 large zucchini)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup canola oil (you can also use vegetable oil)
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees and place rack in the center of the oven. Grease (or spray with a nonstick spray) a 9 x 5 x 3 inch or 2 (8 x 4 x 2-1/2 inch) loaf pans. Set aside.

Grate 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. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips.

Scrape the batter into the prepared pan(s) and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes for larger pan, 30 minutes for 2 smaller pans. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.