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1
Preheat oven to 350u00b0F with rack in the middle.
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2
Grate whole zucchini using a cheese grater or food processor. Place in a cheesecloth and gently squeeze to strain the excess juices out. Set aside.
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3
In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground allspice, and crushed almonds.
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4
In a large bowl, such as the bowl of your electric mixer, beat the oil, sugars, eggs, and almond extract until well blended (about 2 minutes) with a hand mixer. Gently fold in grated zucchini and chocolate chips. Once incorporated, slowly add the flour mixture to the zucchini mix, beating until just combined.
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5
Carefully pour the batter into a greased 9x5x3 inch loaf and top with sliced almonds. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for 10 minutes before removing from the pan to cool completely on the wire rack.
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6
High altitude: no change.
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7
Cooks note: If you'd like the bread to be a little sweeter you can leave off the sliced almonds and top it with sifted powdered sugar once you remove it from the pan to finish cooling instead.
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8
If the bread is not to be eaten within a week you may wrap it tightly with shrink-wrap and place inside a freezer safe bag to freeze for up to six months.
