Chocolate Zucchini Bread: 10 Slices

Instructions:

1. Grate the zucchini using the medium holes of a box grater, then place the shreds in a clean kitchen towel or paper towel and gently squeeze out excess water.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and ground cinnamon to remove any cocoa clumps.
3. In a separate larger bowl, beat the granulated sugar, vegetable oil, and eggs until the mixture is pale and smooth. Stir in the sour cream and vanilla extract.
4. Slowly fold the dry ingredients into the wet mixture until just combined, stopping as soon as flour streaks disappear.
5. Gently stir in the grated zucchini and semi-sweet chocolate chips using a spatula.
6. Pour the batter into a prepared 9x5 inch loaf pan and bake at 350°F (175°C) for 60–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.