2/3cupmelted coconut oil or butteror oil like light olive or sunflower
2 ¼cupswhole wheat pastry flourcan use spelt or 1 ¼ cup oat flour
3/4cupcocoa powder + extra for dusting pans
1cupdark chocolate or semi sweet chocolate chipsdivided
Heat oven to 350 degrees. Grease two 8-inch loaf pans and lightly coat with cocoa powder (I recommend adding a piece of parchment paper to line the bottom and up the long sides, coating that with the cocoa, as the very middle bottoms tend to stick, even with the coating).
To the bowl of a large mixer, add the zucchini and next four ingredients. Stir well.
Add the remaining ingredients, except the chocolate chips, mixing until you have a smooth batter.
Fold in 2/3 cup of the chocolate chips.
Pour batter into prepared pans, dividing evenly and making sure that the chocolate pieces are evenly dispersed (they tend to fall to the bottom of the bowl). Sprinkle the remaining 1/3 c. chocolate chips evenly between the two loaves.
Bake for 40-43 minutes until puffed and centers look done (you can do a toothpick test, but the chocolate pieces will be melty, so be aware that it won't come out completely clean).
Cool 5-10 minutes in the pans, then remove to a wire rack to cool completely before slicing.