Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) melted unsalted butter
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) grated zucchini
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tsp (2g) instant espresso powder

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini using the fine holes of a box grater. Note: Press lightly with a paper towel if it looks like a puddle, but don't squeeze it dry.
  3. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, salt, and espresso powder. Mix until no cocoa clumps remain.
  4. Stir in the melted butter, eggs, and vanilla extract. Mix until just combined.
  5. Gently fold in the grated zucchini and chocolate chips using a spatula. Stop as soon as the zucchini is distributed.
  6. Pour the batter into the pan and smooth the top with your spatula.
  7. Bake for 60–70 minutes until edges pull away from the pan.
  8. Insert a toothpick in the center; it should come out with a few moist crumbs.
  9. Cool in the pan for 10 minutes.
  10. Transfer to a wire rack to finish cooling.