Preheat your oven to 350°F. Line an 8.5x4.5 loaf pan with parchment
Grate your zucchini into a bowl. It should be about 2 cups of zucchini, however I find it easiest to set up my scale with the weight of the bowl tared out and then just grate into the bowl. Set aside.
In a medium bowl, weigh/measure out your flour and add cocoa powder, salt, baking powder, and baking soda. Whisk together and set aside.
In a large bowl, add your oil, granulated sugar and eggs and whisk together until the mixture is homogenous.
Add in your vanilla and zucchini and stir together.
Add in your dry ingredients to the wet and stir together with a rubber spatula until just combined and no dry spots remain.
Stir in your chocolate chips.
Pour the batter into your loaf pan and smooth out the top. Optionally, add a handful of chocolate chips to the top.
Bake on the center rack for 50-60 minutes. Loaf should be fragrant, and the internal temperature should be at least 180°F.
Let cool in the loaf pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Store in an airtight container for up to 3-5 days. Enjoy!
