Fudgy Chocolate Zucchini Loaf Cake

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. Grate the zucchini using a medium hole grater. If the zucchini is exceptionally watery, lightly pat it with a paper towel, but do not squeeze.
3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no cocoa lumps remain.
4. Create a well in the center of the dry ingredients and add the vegetable oil, eggs, and vanilla extract. Stir with a spatula until just combined.
5. Fold in the grated zucchini until evenly distributed, then gently stir in the bittersweet chocolate chips.
6. Spoon the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 60 to 65 minutes. The cake is done when the edges slightly pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the loaf to cool in the pan for 15 minutes, then lift it onto a wire rack using the parchment handles to cool completely before slicing.