Ingredients:

  • 1.5 lbs zucchini, unpeeled and grated
  • 0.5 cup neutral avocado or vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste or extract
  • 0.25 cup sour cream or full-fat Greek yogurt
  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-processed cocoa powder
  • 0.75 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.25 tsp ground cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan and line 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 water out. The juice is the liquid of our recipe.
  3. In a large bowl, combine the 0.5 cup oil, 2 eggs, 1 tbsp vanilla, and 0.25 cup sour cream. Whisk until the mixture is pale and smooth.
  4. Incorporate sugars. Stir in the 0.75 cup brown sugar and 0.25 cup granulated sugar.
  5. Sift the dry goods. In a separate bowl, whisk the 1.5 cups flour, 0.5 cup cocoa, 1 tsp baking soda, 0.5 tsp salt, and 0.25 tsp cinnamon.
  6. Combine the masses. Slowly fold the dry ingredients into the wet. Stop as soon as no white streaks remain.
  7. Add the greens. Fold in the grated zucchini and 0.75 cup of the chocolate chips. The batter will look thick and chunky.
  8. Pour the batter into the prepared pan and sprinkle the remaining 0.25 cup chocolate chips on top.
  9. Bake the bread. Bake for 50-55 minutes until a skewer comes out with just a few moist crumbs.
  10. Cool it down. Let the bread sit in the pan for 10 minutes before moving to a wire rack. Wait at least 30 minutes before slicing so the structure sets.