• Oil a 9 x 5 inch metal loaf pan on all sides and line parchment paper on the long side of the pan, overhanging on the side. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven

Prepare the zucchini:

• Trim both ends of the zucchini and leaves the peel on. Use a large hole grater to grate the zucchini. Set aside

Prepare the batter:

• Whisk sugar, oil, eggs, and vanilla extract in a large bowl.
  
• Sift in all-purpose flour, cocoa powder, baking powder, salt, and baking soda over the wet ingredients.
  
• Use a flexible spatula to fold the dry ingredients into the wet as you turn the bowl.
  
• Halfway through folding, add the grated zucchini and 3/4 of the chocolate chips and continue to fold until just combined and you no longer see dry streaks of dry ingredients.
  
• This is a pretty thick batter
  
• Scrape the thick batter into the prepared pan. Use the spatula to even out the batter. Scatter the rest of the chocolate chips on top. Top with some sprinkle of turbinado sugar if you like
  

Bake:

• Place the loaf pan in the middle rack and bake for 60 minutes or until a cake tester inserted into the center comes out with some moist crumbs but it shouldn't be wet

Cool down:

• Place the loaf pan on a cooling rack and let it cool down for 15 minutes and then loosen the edges if necessary and lift the loaf out of the pan by grabbing the parchment paper. Let it cool down completely on the cooling rack
  

To serve:

• This loaf tastes even better the next day when it has time to develop flavor.

Storage:

• Leftovers can be kept in an air-tight container for 3 days.