Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) Granulated sugar
  • 1/2 cup (100g) Light brown sugar, packed
  • 2 Large eggs, room temperature
  • 1/2 cup (120g) Full-fat sour cream
  • 1 tsp Pure vanilla extract
  • 2 cups (300g) Fresh zucchini, finely grated and squeezed of excess moisture
  • 1 1/2 cups (190g) All-purpose flour
  • 1/2 cup (45g) Dutch-processed cocoa powder, sifted
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Sea salt
  • 1 1/4 cups (210g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. Grate the zucchini using a box grater. Using a cheesecloth or clean kitchen towel, squeeze out approximately 30% of the liquid so the zucchini is damp but not dripping. Allow the grated zucchini to sit, wrapped in the towel or cheesecloth, for up to 60 minutes to passively release more moisture.
  3. In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined.
  4. Add the eggs one at a time, whisking well after each addition. Mix in the sour cream and vanilla extract.
  5. In a separate medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and sea salt.
  6. Gradually fold the dry ingredients into the wet ingredients using a silicone spatula until just combined. Do not overmix.
  7. Fold in the grated zucchini and 1 cup of the chocolate chips.
  8. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
  9. Bake for 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (no wet batter).
  10. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.