Chocolate Zucchini Bread

I was given the cookbook Chocolate Never Faileth which included this recipe.  It hides the zucchini really well so you can fool your kids and tastes good too!  If you look at the picture closely you will notice that it looks really dry around the edges.  The recipe says to bake about an hour, I would recommend checking at 45 minutes.

1 1/2 cup sugar
1/2 cup butter
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
2 cups zucchini, grated and drained (see note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/3 cup cocoa
3 1/2 cups flour
1 cup chocolate chips

Preheat oven to 350.  Coat two 8-inch loaf pans with nonstick cooking spray.  Cream sugar and butter.  Add eggs and mix well.  Mix in sour cream, vanilla and zucchini.  Add all the remaining ingredients except for the chocolate chips in the order listed; mix well.  Add chocolate chips and stir.  Divide the batter between the two loaf pans.  Bake for about an hour.  Remove from pans and cool on a wire rack.

Note: if possible, grate the zucchini ahead of time and let it sit for a while so the moisture settles and drains it off.