• Preheat oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray or olive oil. Set aside.
• Trim the zucchini ends, keeping their skin on, and shred with the smaller grating side of your grating bow. Place the shredded zucchini in the center of a clean kitchen towel, gather the corners, and wrap to squeeze the zucchini and remove its excess water. Discard the zucchini water. Measure 1 cup and 1/2 cup of packed shredded and drained zucchini. Set aside in a bowl.
• In another bowl, whisk evenly together: flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
• In another mixing bowl, whisk apple sauce, almond milk, olive oil, brown sugar, and vanilla extract. Stir in the shredded zucchini.
• Stir the dry ingredients into the wet ingredients in 2 additions, stirring between each addition to incorporate the dry ingredients gently into the wet ingredients and avoid forming lumps. If the batter is too dry, add more almond milk up to 2 extra tablespoons.
• When the batter is smooth, shiny, and consistent, stir in the dark chocolate chips.
• Transfer the batter into the prepared loaf pan and bake for 50-65 minutes in the center rack of the oven until a toothpick inserted in the center of the loaf comes out clean or with a little crumb on it.
• Cool down for 3 hours on a cooling rack before slicing. This time prevents the bread from falling apart when sliced and creates an extra fudgy texture.

Storage

• Store in a cake box in the fridge for up to 4 days or freeze in slices for later.