Ingredients:

  • 2 cups packed finely grated zucchini (not squeezed)
  • 2 ¼ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs (room temperature)
  • ¾ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons semi-sweet chocolate chips (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until just combined and slightly thickened.
  4. Gradually add the dry ingredient mixture into the wet mixture, stirring only until just combined. Do not overmix; a few streaks of flour are fine.
  5. Gently fold in the grated zucchini and 1 cup of the chocolate chips using a rubber spatula until evenly distributed.
  6. Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  7. Bake for 55 to 65 minutes. Check for doneness by inserting a wooden skewer into the centre—it should come out with moist crumbs attached, but no wet batter.
  8. Let the loaf cool in the pan for 10 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.