Ingredients

The following ingredients have 4 Servings
  • 3 cups grated zucchini ((2 large or 3 small) (Note 1))
  • 1 3/4 cups (260g) flour, plain/all purpose
  • 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed (Note 2)
  • 1.5 tsp baking soda ((bi-carbonate) (Note 3))
  • 1/2 tsp salt
  • 2 tsp vanilla essence
  • 1 1/4 cup (275g) white sugar
  • 2 eggs
  • 100g / 7 tbsp unsalted butter (, melted)
  • 300g / 10 oz dark chocolate (, coarsely chopped (keep some larger chunks!) (Note 4))

Instruction

  • Preheat oven to 180C/350F (160C fan).
  • Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5").
  • Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (Note 4)
  • In a large bowl, whisk together flour, cocoa, baking soda and salt.
  • In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
  • Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated - batter will be thick!
  • Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter (see video).
  • Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the centre comes out clean (except for melted chocolate streaks!)
  • Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
  • Extra amazing served warm - you get melty chocolate bits and it's extra fudgy in the middle!