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With zucchini so plentiful around here, I tend to shred mine up and freeze it in pre-measured portions. That way, I can enjoy treats like this chocolate zucchini bread all year round.
Preheat oven to 350 degrees and place rack in the center of the oven. Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan. Set aside.
Grate the zucchini using a medium sized grater. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes. Fold in the grated zucchini.
Add the flour mixture, mixing just until combined. Then fold in the chocolate chips.
Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.
Place on a wire rack to cool for 10 minutes, then remove the bread from the pan and cool completely.