Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 1 cup (200g) granulated sugar
  • 0.5 cup (120ml) neutral oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (225g) grated zucchini, squeezed lightly
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper. Grate the zucchini using a box grater and gently squeeze with a paper towel to remove excess moisture.
  2. In a large bowl, whisk together granulated sugar, neutral oil, eggs, and vanilla extract until the mixture is smooth and pale. Fold in the grated zucchini until evenly distributed.
  3. Sift all-purpose flour, cocoa powder, baking soda, baking powder, and fine sea salt directly into the wet ingredients. Using a spatula, gently fold the dry ingredients into the batter until no streaks of flour remain. Fold in the semi-sweet chocolate chips.
  4. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.