Double Cocoa Espresso Zucchini Bread

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a small portion of the canola oil (about 1 teaspoon) and line it with a parchment sling; save the rest of the canola oil for the batter.
2. Grate the zucchini, then squeeze it gently in a clean towel to remove only the loose drips; it should stay moist. Set aside.
3. In a medium bowl, whisk the all-purpose flour, the sifted unsweetened cocoa powder, the baking soda, the baking powder, the salt and the cinnamon until no cocoa streaks remain. This is the dry mixture.
4. In a large bowl, whisk the eggs with the granulated sugar and the brown sugar for about 1 minute until slightly lightened.
5. Whisk the remaining canola oil, the Greek yogurt, the cooled espresso and the vanilla into the egg mixture until smooth. This is the wet mixture.
6. Stir the grated zucchini into the wet mixture.
7. Add the dry mixture to the wet mixture and fold with a spatula just until no dry flour shows; do not overmix.
8. Scrape the batter into the prepared pan and smooth the top.
9. Bake 60 to 65 minutes, until a toothpick inserted in the center comes out clean.
10. Cool in the pan on a rack for 15 minutes, lift out by the parchment, and cool completely on the rack, about 1 hour, before cutting into 12 slices.