Ingredients:

  • 2 cups (220g) shredded zucchini, firmly packed
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs (100g)
  • 2 tsp (10ml) 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) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Shred the zucchini using a box grater. If excessively watery, lightly press with a paper towel without squeezing it dry.
  3. In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Stir the shredded zucchini into the wet mixture until evenly distributed.
  5. Sift the flour, cocoa powder, baking soda, and salt directly into the bowl. Gently fold together with a silicone spatula until no streaks of white flour remain.
  6. Fold in the semi-sweet chocolate chips and pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes before transferring to a wire rack.