Chocolate Zucchini Bread

• 2 cups flour
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 4 large eggs, at room temperature
• ½ cup butter, melted & slightly cooled
• ½ cup canola, vegetable oil
• 1 ½ cup packed light brown sugar
• 2 teaspoon pure vanilla extract
• 3 cups packed shredded zucchini
• 2 cups semisweet chocolate chips, divided

• Preheat your oven to 350°F. Grease two 9-by-5-inch loaf pans with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 1 ½ cups of the chocolate chips.
• Pour batter evenly into prepared pans. Sprinkle the remaining ½ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
•  The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.