Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl, whisk the flour with the unsweetened cocoa powder, baking soda, baking powder, and salt. Then fold in the chocolate chips.

In another large bowl, whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended. Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. Pour the batter into the prepared pan and bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. This bread can be stored in the refrigerator or at room temperature about 3 to 4 days, or it can be frozen. Defrost in the refrigerator overnight.

Makes one loaf.

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