1/4 cup (55g) unsalted butter, melted and slightly cooled
1/4 cup (43g) canola oil
3/4 cup (155g) packed light brown sugar
1 teaspoon (4g) vanilla extract
1 1/2 cups (160) packed shredded zucchini
1 cup (170g) semisweet chocolate chips
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, Coffee Flour, baking soda, and kosher salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
Add the dry ingredients into the wet ingredients and mix just until combined. Fold in the shredded zucchini with a rubber spatula. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.