Heat oven to 350 degrees F. Lightly coat a 6-cup or 9x5-inch loaf pan with nonstick spray and line the bottom and two long sides with parchment paper.

In a large bowl, place grated zucchini and add oil, eggs, sugars, vanilla, and salt. Whisk until combined.

Sprinkle cinnamon (if using), baking soda, and baking powder over the surface of the batter and mix until combined, followed by 10 extra stirs for thorough mixing.

Sift cocoa powder over the batter and mix until fully combined.

Add flour and mix until incorporated. Reserve 2 tablespoons of chocolate chips and add the remaining to the mixture, stirring to combine.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and raw sugar.

Bake for 1 hour, then check for doneness. If not set, continue baking for up to 10 to 20 minutes more.

Let it cool completely in the pan for best results, preferably overnight.

Carefully remove from the pan and slice to serve.

Keeps for up to one week in the fridge. Best served cold to maintain its fudgy texture.

Store in the pan with the top uncovered to keep it crunchy.