Preheat the oven to 350 degrees Fahrenheit.
Begin by melting two tablespoons of butter in the small saucepan.
Add the cocoa and blend until smooth.
Combine the eggs, sugar, oil, and vanilla with a whisk.
Grate two cups of zucchini.
Mix the cocoa and butter into the wet ingredients.
Stir the zucchini into the wet ingredients mixture.
Combine cinnamon, flour, baking soda, and salt.
Add the dry ingredients to the wet, stirring them in with the rubber spatula.
Toss the chocolate chips with a few tablespoons of flour until coated.
Mix the chocolate chips into the batter along with nuts if that's your thing.
Grease two regular size loaf pans or 3-4 mini loaf pans with butter.
Fill the pans about 3/4 full.
Bake in the oven for 60 minutes if in a full loaf pan, or about 45 if they are mini loaf pans.
Test the loaves, no matter the size pans, with a tooth pick or fork. When it comes out clean the loaves are ready.
Let the loaves cool for 5-10 minutes in their pans, then turn them out onto a wire rack to cool.
Store in the fridge for up to a week.
