Scale

2 cups shredded fresh zucchini (about 2 small zucchini softly packed, undrained)
½ cup + 2 TB pure coconut oil (measured as liquid)
¾ cup brown sugar (packed)
2 TB pure honey
2 large eggs
1 tsp orange extract
1 cup all purpose flour
2/3 cup whole wheat flour
1/3 cup natural (unsweetened cocoa powder)
½ tsp table salt
½ tsp baking powder
½ tsp baking soda
½ tsp instant coffee granules (decaf is fine)
1 cup mini semi-sweet chocolate chips (mini chips melt into the bread best, but you can use regular sized chocolate chips if you don’t mind them not melting completely.)

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Preheat oven to 350F with rack on lower middle position. Lightly grease a 9×5 loaf pan, placed on top of a baking sheet (for ease of transport.) Set aside.
In a large bowl, mix together the melted coconut oil with brown sugar and whisk to combine well. Add eggs and orange extract and whisk to combine.
In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined. Use a rubber spatula to gently fold flour mixture into the coconut oil mixture just until combined. Do not over-mix; it will remain a thick consistency. Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don’t over-mix.
Use rubber spatula to scrape batter into the greased loaf pan evenly. Bake 1 hour, or just until a toothpick inserted into the center come out with a few crumbs attached. Cool on wire rack completely before removing from pan.