Ingredients:

  • 2 cups grated zucchini (approx. 300g)
  • 0.5 cup vegetable oil
  • 0.25 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 1.5 cups semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini using the medium holes of a box grater. Do not squeeze the liquid out; the natural moisture is essential for the bread's texture.
  3. In a large mixing bowl, whisk together the vegetable oil, melted butter, granulated sugar, and light brown sugar until the texture resembles wet sand.
  4. Add the eggs one at a time, whisking vigorously after each addition until the color lightens slightly. Stir in the vanilla extract and the grated zucchini.
  5. In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Take one tablespoon of this mixture and toss it with the chocolate chips in a small bowl to prevent them from sinking.
  6. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix. Fold in the flour-coated chocolate chips.
  7. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes before using the parchment overhang to lift it onto a wire rack to cool completely.