Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp instant espresso powder
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 1.5 cups grated zucchini
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini using the large holes of a box grater; do not squeeze out the liquid.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until no lumps remain.
  4. In a separate bowl, beat the sugar, oil, egg, and vanilla until the mixture is smooth and slightly pale.
  5. Fold the grated zucchini into the wet mixture until evenly distributed.
  6. Gently stir the dry ingredients into the wet mixture using a spatula, stopping as soon as no more streaks of flour are visible.
  7. Fold in the semi-sweet chocolate chips.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.