Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the
center of the oven. Butter, or spray with a nonstick vegetable spray, an 8
1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan. Line the bottom of the
pan with parchment paper.
the zucchini, using a medium sized grater. Set aside.
In a large bowl, whisk
the flour with the unsweetened cocoa powder, baking soda, baking powder, and salt. Then fold in the chocolate chips.
In another large bowl, whisk the
eggs. Then add the oil,
sugars, and vanilla extract and whisk until well blended. Fold
in the grated zucchini.
Then fold into the flour mixture, stirring just until
combined. Pour the batter
into the prepared pan and bake until the bread has risen and a toothpick
inserted into the center comes out clean, about 60 to 70
Place on a wire rack to cool for about 10 minutes, then remove the bread from
the pan and cool completely. This bread can be stored in the refrigerator or at
room temperature about 3 to 4 days, or it can be frozen. Defrost in the
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1/2 cups (1/2 pound or 225 grams) shredded raw zucchini (courgette)
(45 grams) unsweetened cocoa powder, regular unsweetened or Dutch
3/4 teaspoon (3 grams)
1/2 teaspoon (2 grams)
1/4 teaspoon (1 gram) fine kosher salt
(135 grams) semi sweet, bittersweet, white, and/or milk chocolate chips
eggs (100 grams out of the shell), at room
cup (120 ml/grams) vegetable, safflower, corn, or canola oil
1/2 cup (100
grams) granulated white
(100 grams) firmly packed light brown sugar
(4 grams) pure
vanilla extract (optional)