The zucchini makes this bread/cake extra gooey and all the chocolate chips make it quite rich. Its not your typical zucchini bread and the dark color of the chocolate makes it nearly impossible to even see that there is any zucchini in it. And, of course, you cannot really taste the zucchini... its purpose is really for moisture. I looked online at a few recipes and added a few things, like more chocolate, some sour cream, and then some more chocolate, resulting in the recipe below.
3 ounces unsweetened chocolate
1 cup vegetable oil plus 2 tablespoons
2 cups plus 1 tablespoon sugar
2 cups grated zucchini
3/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup mini semi-sweet chocolate chips
Chop the unsweetened chocolate into small pieces and melt in a microwave, stirring every 15 seconds or so, until melted. Remove from microwave and pour into large mixing bowl. Add the oil, sugar, and eggs and beat with an electric mixer until combined. Add the zucchini, sour cream, and vanilla and beat to combine.
In a separate bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt. Add the chocolate chips to the dry ingredients. Pour the dry ingredients into the chocolate/zucchini batter and fold with a spatula just until combined.
Pour batter evenly into 2 lightly greased loaf pans (9x5) and bake at 350 degrees for 45-60 minutes. Remove from oven when toothpick in the center comes out with small pieces of cake (not clean!).