Combine the softened butter and sugar in a bowl and beat on high until light and fluffy, about 2 minutes.
Add the eggs and vanilla and beat on high for 1 more minute.
In a separate bowl, add all dry ingredients (flour, cocoa powder, cinnamon, baking soda, baking powder and salt) and whisk lightly to combine.
Finely grate the zucchini and add to wet ingredients and stir until just barely combined.
Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to over mix! See photo above to check consistency.
Put in a greased 9x5 loaf pan and bake at 350* F for 40 minutes, or until a toothpick comes out clean.
Notes
This bread freezes wonderfully! In some ways it's almost better after it's been frozen. Freeze in an airtight container for up to 2 months. Thaw at room temperature.Store in an airtight container at room temperature for up to 5 days.I don't peel my zucchini before I grate it, but you certainly can!If you like more of the zucchini texture, feel free to grate the zucchini with a medium sized grater. We prefer the subtle texture of finely grated zucchini.When you add the zucchini to the wet ingredients it can look a little gross. It's okay, just keep going.Be careful not to over bake the zucchini bread for a moist and tender texture. It's done when a toothpick is inserted and comes out clean or with a few moist crumbs.