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Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
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Place shredded zucchini in a clean towel or wrap in cheese cloth. Squeeze to get out most of the water. Set aside.
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In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
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In a large bowl, stir or whisk together eggs, melted butter, canola oil, brown sugar, and vanilla. Add shredded zucchini, breaking up any large pieces. Stir in dry ingredients. When almost all of the dry ingredients are mixed in but some of the flour mixture remains on the sides and bottom, add 3/4 c. chocolate chips. Continue mixing until chocolate chips are evenly distributed and no more flour is on sides of pan.
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Pour into prepared loaf pan, spreading as needed with a spoon or spatula and tapping the counter with the pan a few times for dough to settle. Top with remaining 1/4 c. chocolate chips and a generous sprinkling of sea salt.
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Bake for 45-50 minutes, until a toothpick inserted into center comes out mostly clean. The bread is moist, so it likely won't be complete clean. Don't overbake.
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Allow bread to cool for 15 minutes before removing from pan and placing on a serving dish.
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Store airtight at room temperature.