3/4cupbrown sugar, packedmake sure it's fresh and soft
1 teaspoonpure vanilla extract
Preheat oven to 350°F. Grease a 10x5 (or similar sized) loaf pan and set it aside.
On a clean kitchen towel or several paper towels, spread out the shredded zucchini in an even layer. Allow the towels to soak up any excess moisture while you continue with the rest of the recipe.
In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and 2/3 cup chocolate chips. Set aside.
In a large bowl, whisk eggs, oil, brown sugar, and vanilla until well combined. Add the grated zucchini* and whisk until combined. Add the dry ingredients and use a rubber spatula or wooden spoon to stir the mixture until combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the pan. Sprinkle the additional 2 tablespoons chocolate chips on top of the batter. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean (if there are melted chocolate chips on the toothpick, that's OK, just not raw batter). Place the loaf pan on a wire rack to cool. We like this best when it's still slightly warm and the chocolate chips are soft and melty.
* If the zucchini has an excessive amount of moisture, pat it dry with a paper towel (in addition to spreading it out and letting it sit). I do not recommend squeezing out all the liquid, as we want some of it to keep the bread moist.