Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup Dutch-processed cocoa powder (45g)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 0.75 cup granulated sugar (150g)
  • 0.5 cup packed brown sugar (100g)
  • 2 cups grated zucchini, not drained (300g)
  • 0.5 cup neutral oil (120ml)
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 2 tbsp strong brewed coffee, warm
  • 1 cup semi-sweet chocolate chips (170g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the neutral oil, granulated sugar, brown sugar, eggs, vanilla extract, and warm brewed coffee until the sugars are partially dissolved and the mixture is smooth. Stir in the finely grated zucchini until evenly distributed throughout the wet mixture.
  3. Sift the flour, cocoa powder, baking soda, baking powder, and sea salt into the bowl. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  4. Gently fold in 3/4 cup of the semi-sweet chocolate chips.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the surface.
  6. Bake for 55 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs (avoiding chocolate chip pockets).
  7. Cool in the pan for 10 minutes before using the parchment sling to lift the loaf onto a wire rack to cool completely.