About the Recipe
Ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Valrhona)
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
2 large eggs
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1/4 cup canola oil
1/4 cup warm water
1 tsp. vanilla extract
3 cups packed shredded zucchini (1 medium)
1 1/4 cup chocolate chips, such as white, milk chocolate, semisweet or bittersweet, divided
Coarse sea salt, such as Maldon (optional)
Preparation
1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Line the bottom and sides with overhanging parchment paper.
2. Whisk flour, cocoa, baking soda and salt in a large bowl. Whisk eggs, brown sugar, granulated sugar, butter, oil, water and vanilla in a medium bowl. Stir in zucchini and fold in 1 cup chips.
3. Add the wet ingredients to the dry ingredients and mix until almost combined. Pour the batter into the prepared pan. Sprinkle the remaining ¼ cup chips on top.Â
4. Bake the loaf on the middle rack until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cover the edges with foil, if needed, to avoid overbrowning.
5. Let cool in the pan for 10 minutes. Use the overhanging parchment to remove from the pan and transfer to a wire rack to cool completely, about 50 minutes. Sprinkle with coarse sea salt, if desired.
To make ahead: Tightly wrap in plastic wrap and freeze for up to 1 month.