Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-process cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini, loosely packed
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper. Grate zucchini using the medium holes of a box grater.
  2. In a large mixing bowl, whisk the melted butter and brown sugar together until smooth. Stir in the eggs and vanilla extract until the mixture is glossy. Gently fold in the grated zucchini.
  3. Sift the flour, cocoa, baking soda, baking powder, and salt directly into the wet ingredients. Stir with a spatula until just combined, stopping as soon as no flour streaks remain. Fold in the chocolate chips.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire cooling rack.