Moist Chocolate Zucchini Bread with Cocoa

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. Grate the zucchini using the large holes of a box grater and give it one gentle squeeze with a paper towel to remove excess dripping water.
3. Whisk the vegetable oil, granulated sugar, egg, and vanilla extract in a bowl until smooth.
4. Stir the grated zucchini into the wet mixture.
5. Sift in the all-purpose flour, cocoa powder, baking soda, and salt. Fold the dry ingredients into the wet using a spatula until no streaks of flour remain.
6. Gently fold in the semi-sweet chocolate chips.
7. Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.