Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 0.5 cup (120g) sour cream
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (170g) grated zucchini, squeezed lightly
  • 1 cup (170g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the sugar until no large lumps of cocoa remain.
  3. In a large bowl, whisk the melted butter and eggs until smooth. Stir in the sour cream and vanilla extract until the mixture is a uniform, creamy consistency.
  4. Gently stir the grated zucchini into the wet mixture. Slowly fold in the dry ingredients using a spatula until flour streaks disappear. Fold in the chocolate chips last.
  5. Pour the batter into the prepared pan. Bake for 60–70 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.