Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper sling (this allows you to easily lift the cooked bread out). Set aside.

Place brown sugar, melted butter, eggs, and vanilla into a large bowl and whisk until smooth.

Add in flour, cocoa powder, cinnamon, baking soda, and salt and stir until *just* combined.

Fold in zucchini and chocolate chips until *just* combined (you don’t want to over-mix as this leads to a tough bread).

Pour batter into prepared crockpot, then top with more chocolate chips, if desired.

Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.

Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.

Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!

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