1. Preheat the oven to 180°C (350°F). Grease a 23x13cm loaf tin* or line with baking parchment and set aside. Grate the zucchini and set aside. Chop the pecans and chocolate and set aside as well.

2. Add the two sugars, oil, vanilla extract, and eggs to a large bowl and mix until well combined. Mix the flour with cocoa powder, baking powder, and salt. Add to the bowl and mix in until just combined. Add the grated zucchini, pecans, and 2/3 of the chocolate and fold in.

3. Pour the batter into the prepared loaf pan, smooth out the top and sprinkle with the remaining chocolate. Bake the zucchini bread for about 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let it cool down in the loaf tin for about 10-15 minutes, then remove it carefully and let it cool down completely on a wire rack.