Chocolate Zucchini Bread in 75 Minutes

Instructions:

1. Set the heat to 350°F (175°C). Grease your 9x5 inch loaf pan and line the bottom with parchment paper.
2. Grate your zucchini using the fine side of the grater. Place it in a clean kitchen towel and give it one firm squeeze to remove excess water. Note: Don't wring it completely dry, just remove the pooling liquid.
3. In a large bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and looks slightly pale.
4. Stir in the squeezed zucchini until it's evenly distributed through the wet mix.
5. Sift the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder directly into the bowl. This prevents cocoa clumps.
6. Using a spatula, fold the mixture gently. Stop as soon as the flour streaks disappear. Note: Over mixing leads to a rubbery texture.
7. Stir in the semi sweet chocolate chips. Fold them in just a few times so they are scattered.
8. Pour the batter into your prepared loaf pan. Smooth the top with your spatula.
9. Bake for 60 minutes until a toothpick inserted into the center comes out clean.
10. Let the Chocolate Zucchini Bread cool in the pan for 10 minutes before moving it to a wire rack.