Start by grabbing all of your needed ingredients and set aside. Preheat the oven to 350 degrees C and grab 2 non stick loaf pans.

Start by shredding the zucchini, I like to use a mandolin shredded with a container attachment to catch it all. Once shredded, press with a paper towel to remove as much of the moisture as you can but don't worry too much about this, pressing for 30 seconds or so should do the trick!

In a large mixing bowl, add the room temperature butter, the white sugar, the bananas and the eggs. Mix thoroughly on medium speed until well combined.

Next, sift the cocoa powder in to the wet mixture and again mix until well combined.

Finally, fold in the shredded zucchini and give one last good mix before we add in the dry ingredients.

Combine the flour, salt and baking soda in a separate bowl and then gradually add to the wet mixture and continue to mix until combined and smooth.

Once the batter is looking smooth and delicious, add in the chocolate chips or chunks, whatever you are using, and give it one final mix by hand to combine. You want every bite to have chocolate!

Time to transfer in to your baking tins. Spray your loaf pan with anon stick cooking oil of your choice and then separate the batter equally between both loaf pans.

If you are making muffins, you can distribute the batter evenly between 24 muffin tins.

Bake the loaf for about 50-55 minutes and the muffins for about 22-26 minutes. I always recommend a toothpick test when your baking time is up, if it comes out clean it is done!

Let the loaf or the muffins cool completely before removing from the tins. These will keep on the counter for 3-4 days or in the fridge for a week!