I peeled the skin off of my zucchini, but of course you can leave it on if you want - just be sure to wash it first.

Preheat your oven to 350 and spray a loaf pan with non-stick cooking spray.

In a medium bowl, whisk together your flour, cocoa, baking soda, salt, and cinnamon to thoroughly mix them all together.

I use my Kitchenaid stand mixer to beat together the coconut oil, sugar and eggs until smooth and creamy. You can use a bowl and hand mixer, but let's face it - after spending $200 on that Kitchenaid, I use it any chance I can! Otherwise, it just stares at me mockingly from the kitchen counter, reminding me of all the shoes I could have purchased with that $200.

Add the zucchini to bowl with the sugar/coconut oil/egg mixture and mix at low speed until combined, then gradually add your flour/cocoa mixture until you have a thick, messy batter.

As delicious as that batter looks? Don't eat it.

It will not taste very good. I learned this lesson the hard way.

Pour your batter into your greased loaf pan and baked at 350 for 55 minutes, or until a toothpick inserted into the middle comes out moist but clean.