Ingredients:

  • 2 cups (300g) zucchini, grated (do not squeeze)
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) Dutch-process cocoa powder, sifted
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1 cup plus 2 tbsp (200g) semi-sweet chocolate chips
  • ½ cup (120ml) neutral oil (avocado, grapeseed, or vegetable)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp instant espresso powder

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your loaf pan thoroughly.
  2. Grate the zucchini until you have 2 cups. Do not squeeze out the water.
  3. Whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a medium bowl until no cocoa streaks remain.
  4. In a separate large bowl, beat the eggs with both sugars, oil, and vanilla until the mixture looks smooth and slightly pale.
  5. Pour the dry ingredients into the wet ingredients.
  6. Stir gently with a spatula just until the white flour patches disappear.
  7. Fold in the grated zucchini and 1 cup of the chocolate chips.
  8. Scrape the batter into the prepared pan and sprinkle the remaining chips over the top.
  9. Bake for 55 minutes until a toothpick comes out with only a few moist crumbs.
  10. Cool in the pan for 10 minutes, then move to a wire rack to prevent a soggy bottom.