Preheat oven to 350° F. Line a 9×5 loaf pan with parchment paper.  Set aside.

Remove any excess moisture from the zucchini shreds by pressing between 2 paper towels.  Set aside.

Whisk together flour, cocoa, baking soda, salt, cinnamon and Mexican chocolate in a large bowl.  Set aside.

In a bowl of a stand mixer, combine sugar, egg, butter and coffee granules.  Mix at medium speed until smooth.  Add zucchini.  Continue to mix until thoroughly combined.

Decrease speed to low. Add flour mixture in batches.  Stir in morsels.

Add batter to prepared loaf pan.  Bake for 50 minutes or until tested with a toothpick, toothpick comes out clean. Remove from pan.  Cool on a wire rack.  Slice and serve.