Ingredients:

  • 1 ½ cups grated zucchini (squeezed dry)
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk (or whole milk)
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips (divided)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper with an overhang.
  2. Grate the zucchini. Place the grated zucchini in a clean tea towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. Set aside.
  3. Combine Dry Ingredients: Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  4. Mix Wet Ingredients: In a separate bowl, whisk the room temperature eggs until light, then whisk in the oil, vanilla, and buttermilk until fully combined.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Using a spatula, gently mix just until no streaks of dry flour remain. Do not overmix.
  6. Fold in Zucchini and Chips: Gently fold in the squeezed zucchini and half (½ cup) of the chocolate chips using a rubber spatula.
  7. Bake: Pour batter into the prepared loaf pan. Sprinkle the remaining ½ cup of chocolate chips over the top. Bake for 55–65 minutes.
  8. Test for Doneness: The bread is done when a skewer inserted into the centre comes out with moist crumbs attached, but no wet batter.
  9. Cool: Let the bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.