Double Chocolate Chip Zucchini Bread

1. Preheat the oven to 350° F. Grease a 9x5 inch bread pan.
2. Lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry. 
3. In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, cocoa powder, baking soda, instant espresso, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks. 
4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it's done cooking, cover with foil. Remove the bread and let cool before cutting. Or slice and eat it warm with the chocolate all melty. YUM!