Pre-heat oven to 350° F.

If you haven't already, use the coarse side of a cheese grater to shred your zucchini. Measure out 3/4 cup and, using a cloth dish towel, wring out the extra moisture from the squash. Set aside.

In a large bowl, beat eggs then add in sugar and oil.

Add bananas and mix well.

Combine your flour, cocoa powder, baking powder, baking soda and salt.

Stir flour mixture into egg mixture.

Fold in in zucchini, nuts, and chocolate chips until just until combined.

Pour into a greased 9-in. by 5-in. loaf pan . Bake at 350°F for 50-55 minutes or until a toothpick comes out clean. Times will vary by altitude and oven temperament. Cool for 10 minutes

Remove bread from pan to wire rack and cool completely.

For chocolate drizzle, melt your chocolate and coconut oil in 15-second increments in the microwave, until melted, stirring between each. Drizzle over bread with a spoon.

Slice. Serve. Faceplant.