Ingredients:

  • 2 cups (225g) finely grated zucchini (lightly pressed)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (165g) packed light brown sugar
  • 2 large (100g) eggs, room temperature
  • 1/2 cup (120g) full-fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tsp (2g) orange zest

Instructions:

  1. Finely grate the zucchini. Place it in a clean kitchen towel and press lightly to remove excess moisture without wringing it dry.
  2. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  3. Whisk the melted butter and brown sugar in a large bowl until smooth.
  4. Add eggs, sour cream, and vanilla to the butter mixture, whisking until glossy and unified.
  5. Stir in the pressed zucchini and orange zest until evenly distributed.
  6. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
  7. Fold the dry ingredients gently into the wet mixture using a spatula, stopping as soon as the batter is combined.