Ingredients

The following ingredients have 4 Servings
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened Dutch process cocoa powder (I like E. Guittard Cocoa Rouge Cocoa Powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup semisweet chocolate chips

Instruction

  • Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
  • If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. You don't need to squeeze it completely dry, just enough to make it less wet, if necessary.
  • Mix zucchini, sugars, eggs, oil and vanilla in a medium bowl.
  • Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a separate large bowl.
  • Add the zucchini mixture and mix until just combined. Stir in most of the chocolate chips (I like to reserve 2 tablespoons of the chocolate chips to top the loaf). Pour the batter into the prepared loaf pan. Sprinkle top with remaining reserved chocolate chips.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for five minutes, then transfer to a wire rack to cool. Cut with a serrated knife. Serve warm or at room temperature.