Double Chocolate Zucchini Bread

1 Preheat the oven to 350 F and place a rack in the center of the oven.
Cake
3 In a large mixing bowl, whisk together the granulated sugar, cocoa powder, espresso powder, and salt.
4 Crack in the eggs, then pour in the olive oil and vanilla, whisk again.
5 Grate in the zucchini and whisk once more.
6 Pour in the all purpose flour along with the baking soda and baking powder right on top of the flour.
7 Add in the chocolate chips, then use a flat rubber spatula to fold the dry ingredients into the wet.
8 Place a parchment paper sling into the loaf pan that goes from one long side, across the bottom and back up the other side.
9 Pour the batter into the pan and sprinkle the top with more chocolate chips.
Bake the Cake
11 Place the cake in the hot oven and bake for 30 minutes. After the 30 minutes have passed, rotate the cake 180 degrees and bake for another 30-35 minutes.
12 Check to see if the cake is done by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter. Another way to check in case you keep hitting a chocolate chip is to gently press the center surface of the cake, it should give a bit of resistance and not give way to your finger.
13 Once baked, take the pan out of the oven and leave to cool for at least 20 minutes.
14 Once cooled, use the parchment paper to lift the cake out and cut it into 9 slices.
15 Store leftovers in an airtight container at a cool room temperature.