Mexican Chocolate Zucchini Bread

Place the grated zucchini in a colander over a bowl to drain any excess moisture.

Grease two 5 by 9 inch loaf pans.

In a large bowl, whisk together flour, baking soda, and ground cinnamon.

In another bowl, whisk together sugar, eggs, vanilla, and salt. Stir in the chocolate, zucchini, and melted butter.

Combine the flour mixture to the sugar egg zucchini mixture and stir until well incorporated.

Divide the batter equally between two greased loaf pans.

Bake for 45-50 minutes or until a toothpick inserted in center comes out clean.

Let pans cool for 10 minutes before removing from to a wire rack to cool.