Chocolate Zucchini Loaf - Amazing!

I thought I had an amazing chocolate zucchini loaf recipe posted on here, but I was mistaken (until now!)  So I visited one of my favorite foodies who always posts good baking, Monica at Lick the Bowl Good.  I was right.  She has a fantastic chocolate zucchini recipe.  Hers is for a bundt cake, but she posted that she has made it as a loaf and muffins before, so I took her word for it and used her recipe.  Thank you Monica!  This was so delicious.  My 3 year old just thought he was eating chocolate bread all week.  He had no idea that there was veggies inside.  Monica's original recipe can be found here.  Take a look.

• 2/3 cup cocoa
• 2 tbsp. unsalted butter, melted
• 1 cup vegetable oil
• 3 cup flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 4 large eggs
• 3 cup sugar (plus more for coating pan)
• 3 cup grated zucchini (4 med. zucchini)
• 1 tsp. vanilla 

Preheat oven to 350 degrees. In a small mixing bowl combine cocoa and melted butter . Add vegetable oil to cocoa and set aside.

In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside. 

 In a large mixing bowl beat eggs and slowly add sugar, until thick and light in color. Add cocoa mixture to eggs until well combined, then gradually add flour being careful not to over mix. Once mixture is well incorporated add grated zucchini and vanilla.

Butter or spray pan evenly with non stick spray, then sprinkle with granulated sugar to form a sugar crust. Pour batter into pan about 3/4 full. Place pan in a preheated oven for 65-70 minutes until toothpick inserted comes out clean.