Chocolate Zucchini Bread

Place the freshly grated zucchini in a large bowl and pour cooled coffee over and let it soak for about 5-10 minutes. Then, squeeze all liquid from zucchini and place in a dishcloth to remove excess moisture or place in a sieve over a bowl to catch any excess moisture.With rack in the middle, preheat oven to 350°F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess

In a large bowl, whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon until all ingredients are well combined, set aside.In a separate large bowl, beat together the sugar and eggs until smooth, about a minute.

Add the melted butter and almond extract and beat until smooth.Gently stir in the grated zucchini

Add the flour mixture to the batter and stir just until combined.

Add chocolate chips and stir to combine.Divide the batter between the two pans.

Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily.

Let it cool on a rack for 5-10 minutes, then run a butter knife around the edges to separate the bread from the pan.

Remove from the loaf pans and let cool completely on a rack.