Preheat your oven to 350°F (175°C).

Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a medium bowl, whisk together:

Flour

Cocoa powder

Baking soda

Salt

This ensures the cocoa and leavening are evenly distributed—no bitter bites or dense patches.

In a large mixing bowl, beat together:

Eggs

Oil

Granulated sugar

Brown sugar

Vanilla extract

Mix until smooth and slightly glossy. This is the base of your batter and will give your bread that perfectly soft, cake-like texture.

Gently stir in the shredded zucchini.

Don’t worry—it blends right in and disappears once baked, leaving behind a super moist crumb.

Gradually add the dry mixture to the wet, stirring gently until just combined.

Avoid overmixing—it can make your bread dense instead of light and tender.

Fold in the dark chocolate chips (and nuts or spices, if using).

You’ll start seeing that signature chocolate wave effect in your batter—thick, glossy, and full of promise.

Pour the batter into your prepared pan.

Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect!).

Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing—if you can wait that long!