-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Thoroughly grease two 9x5 inch loaf pans, 6 mini-loaf pans or a Bundt pan, with non-stick spray.
-
3
Add some cocoa powder (NOT the amount in the ingredients; you'll use that later) to each pan and shake until well-coated; discard any excess powder.
-
4
In a microwave-safe bowl, microwave unsweetened chocolate at 50% for 30 seconds.
-
5
Stir, then microwave at 50% for additional 30 second increments, stirring after each, until chocolate is about 80-90% melted (most microwaves will manage this amount of chocolate in 1-2 minutes total).
-
6
Let stand 2 minutes, then stir again.
-
7
If not fully melted at this point, microwave at 50% for 20 seconds more.
-
8
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate; beat well.
-
9
In a second bowl, whisk together the flour, baking soda, salt, cinnamon, and 2 tbsp cocoa powder.
-
10
Toss the chocolate chips in the dry ingredients until coated.
-
11
Fold dry ingredients into wet ingredients until incorporated; do not overmix (a few streaks of flour are acceptable).
-
12
Pour batter into prepared pans.
-
13
Bake in preheated oven for 60 to 70 minutes for regular loaf pans, 20 minutes for mini-loaf pans, 60-80 minutes for Bundt pan, or until a toothpick inserted into the center of a loaf comes out clean.
-
14
Cool 20 minutes, then turn out onto a rack until completely cool.
