Dark Chocolate Zucchini Bread

I have a confession... I have a strong dislike for zucchini. I know, I know a vegetarian that doesn't like all vegetables.  The only way you are going to get me to eat zucchini is if you hide it in something like this fabulous Dark Chocolate Bread.

Ingredients: 
1 1/4 cup all purpose flour
1/4 cup cocoa or cacao powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2/3 cup coconut sugar
1 cup packed shredded zucchini
2 eggs, beaten
1/2 cup unsweetened applesauce
1 1/2 tbs. vanilla extract 
1/4 cup coconut oil, melted and slightly cooled
1/3 cup dark chocolate chips or chunks

Instructions:
Preheat the oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and line with parchment paper and set aside. In a large bowl  mix together the flour, cocoa/cacao powder, baking powder, baking soda and sea salt until fully combined. Set aside. In a smaller bowl add the coconut sugar, eggs, unsweetened applesauce, vanilla extract, melted cooled coconut oil and shredded zucchini. (Note: Make sure you squeeze all the excess liquid out of the shredded zucchini either with a paper towel or kitchen towel before adding to the other ingredients.) Whisk the wet ingredients together until thoroughly combined. Fold the wet mixture into the dry ingredients with a rubber spatula. Once the batter is just combined add the chocolate chips and stir gently. Save a few to add on top for decoration. Bake for 35-45 minutes until a toothpick comes out clean. Cool completely and serve. It will last for 2 days covered on the counter or for 5 days in the refrigerator.