Zucchini Bread with Chocolate Chunks

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. Grate the zucchini using the medium holes of a box grater. If the zucchini is exceptionally watery, gently squeeze it with a paper towel to remove excess liquid.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
4. In a larger bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. Fold in the grated zucchini until evenly distributed.
5. Slowly stir the dry ingredients into the wet mixture using a spatula. Stop stirring the moment flour streaks disappear to avoid over-mixing.
6. Toss the semi-sweet chocolate chunks in 1 teaspoon of flour, then gently fold them into the batter.
7. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.