Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Grease a 9×5-inch loaf pan. Grate about 1½ cups zucchini and squeeze lightly in a clean towel — you want it damp, not dripping a puddle into the batter.

2. 2

   Whisk ½ cup oil, 2 large eggs, ¾ cup sugar, and 1 teaspoon vanilla until smooth. Stir in the zucchini.

3. 3

   Whisk 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Fold into the wet mix just until combined, then stir in ½ cup chocolate chips.

4. 4

   Scrape into the pan. Bake 50–60 minutes until a toothpick has moist crumbs and the top springs back lightly when pressed. Cool 15 minutes in the pan, then on a rack. You want a moist chocolate loaf with a tender crumb and melty chips — not a wet gummy middle or a dry cake that tastes only like cocoa.