Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (110g) neutral oil
  • 0.75 cup (150g) brown sugar, packed
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) grated zucchini, lightly squeezed
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the small holes of a box grater, then place the shreds in a clean kitchen towel or paper towel and give it a gentle squeeze to remove excess water while keeping the vegetable damp.
  2. Whisk the all-purpose flour, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
  3. In a separate bowl, beat the neutral oil, brown sugar, egg, and vanilla extract until the mixture is glossy and smooth.
  4. Fold the wet ingredients into the dry ingredients, stirring just until combined.
  5. Gently fold in the grated zucchini and semi-sweet chocolate chips; stop mixing as soon as flour streaks disappear to avoid overworking the batter.
  6. Pour the batter into a greased or parchment-lined 9x5 inch loaf pan.
  7. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.