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 (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) shredded zucchini, squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides, or grease thoroughly with butter.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no large cocoa clumps remain.
  3. In a large bowl, stir the melted butter and brown sugar together until combined. Beat in the eggs one at a time, then stir in the vanilla extract until glossy and smooth.
  4. Gently fold the dry ingredients into the wet base using a spatula until no streaks of flour remain. Fold in the squeezed shredded zucchini and chocolate chips until evenly distributed.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.
  6. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.