Ingredients:
- 2cup finely grated zucchini
- 0.5cup neutral oil
- 0.5cup light brown sugar
- 0.5cup granulated sugar
- 1large large egg
- 1tsp pure vanilla extract
- 1.25cup all-purpose flour
- 0.5cup Dutch-process cocoa powder
- 1tsp baking soda
- 0.5tsp baking powder
- 0.5tsp sea salt
- 1cup semi-sweet chocolate chips
Instructions:
- Heat the oven to 325°F (165°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. The low temperature is key for a deep loaf to cook through without drying out the edges.
- Grate the zucchini using the small hole side of a box grater until you have 2 cups. Do not peel the zucchini and do not squeeze out any of the liquid; we need that hydration.
- Whisk together the neutral oil, light brown sugar, and granulated sugar in a large bowl. Whisk until the mixture is smooth and combined.
- Incorporate the egg and vanilla extract into the sugar mixture. Beat vigorously until the mixture is slightly emulsified.
- Sift the flour, Dutch process cocoa powder, baking soda, baking powder, and sea salt directly over the wet ingredients. Sifting prevents cocoa lumps and aerates the dry ingredients for a better crumb.
- Fold the dry ingredients into the wet using a spatula. Stop when just a few streaks of flour remain to avoid overworking the gluten.
- Add the grated zucchini and 3/4 cup of the semi-sweet chocolate chips to the batter. Gently fold them in until evenly distributed.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
- Bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Allow the bread to cool in the pan for at least 15 minutes before using the parchment overhang to lift it onto a wire rack to cool completely.