Help me make Chocolate Marble Zucchini Bread.
Here's a recipe for Chocolate Marble Zucchini Bread:

Ingredients:

• 2 medium zucchinis
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 cup canola oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons McCormick® vanilla extract
• 2 1/2 cups all-purpose flour, divided
• 1/2 cup Dutch-process cocoa powder
• 2 teaspoons baking soda, divided
• 1 teaspoon kosher salt, divided
• 1/2 cup semisweet chocolate chip
• 1 teaspoon McCormick® Ground Cinnamon
• nonstick cooking spray, for greasing

Instructions:

1. Preheat the oven to 350˚F (180˚C).
2. Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
3. In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
4. Pour half of the wet ingredients, about 2 cups, into a medium bowl.
5. In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
6. In a separate medium bowl, whisk together the remaining 11/2 cups (185 G) flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and the cinnamon.
7. Fold the dry ingredients into the remaining bowl of wet ingredients.
8. Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
9. Using 2 1/4-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
10. Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.
11. Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.

Enjoy your Chocolate Marble Zucchini Bread!