Prep. Preheat oven to 350º F. Prepare a loaf pan with butter or shortening and lightly flour or line with parchment paper. Set aside.
Mix together the batter. Add the coconut oil and brown sugar to a mixing bowl. Add the eggs and whisk together until smooth. Mix in the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder. Stir in grated zucchini, vanilla extract, and chocolate chips.
Bake. Pour batter into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, about 1 hour. Allow bread to cool in the pan for about five minutes before removing from the loaf pan to cool completely or slice and serve.
Notes
Storage Tips
To store. Allow the chocolate zucchini bread to cool. Store under a cake dome at room temperature for up to a week.To make ahead. Follow the tips to store the bread.To freeze. Cool the chocolate zucchini bread completely. Wrap well with parchment paper and then with foil or another freezer-safe wrap. Store in the freezer for up to 6 months. Thaw in the refrigerator overnight and then slice and serve.Recipe Revision (2023) The original recipe published in 2012. I have updated the recipe to make it even easier, rise a little more, and have a richer flavor. If you'd like to make the original recipe mix together the coconut oil, 1/2 cup granulated sugar, and 1/2 cup brown sugar with a hand mixer. Reduce the baking powder to 1/4 teaspoon. Bake at 325º F. Follow the rest of the recipe as written.