Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) sour cream
  • 1 1/2 cups (225g) grated zucchini, loosely packed
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick spray or line the bottom with parchment paper.
  2. Grate the zucchini using the large holes of a box grater; do not squeeze out the moisture.
  3. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, and sour cream until the mixture is smooth.
  4. Fold the grated zucchini into the wet mixture using a spatula until evenly distributed.
  5. Directly into the bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet until no white streaks of flour remain; do not over-mix.
  6. Gently fold in the semi-sweet chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.