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) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) grated zucchini, squeezed slightly
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of the grater. If the zucchini seems excessively watery, give it a gentle squeeze with a paper towel to remove excess moisture.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until no large clumps of cocoa remain.
  4. Make a well in the center and add the oil, sugar, eggs, and vanilla. Stir with a spatula until the mixture is smooth and glossy.
  5. Gently fold in the grated zucchini and chocolate chips. Stop stirring the moment you no longer see streaks of flour.
  6. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Bake for 50-60 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.