Ingredients:

  • 2 cups (250 g) All-Purpose Flour
  • 1/2 cup (100 g) Granulated Sugar
  • 1/2 cup (110 g) Packed Light Brown Sugar
  • 1 teaspoon (5 g) Baking Soda
  • 1/2 teaspoon (2 g) Baking Powder
  • 1 1/2 teaspoons (4 g) Ground Cinnamon
  • 1/2 teaspoon (1 g) Ground Nutmeg
  • 1 teaspoon (5 g) Fine Sea Salt
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (120 mL) Neutral Oil (Canola or Vegetable)
  • 1 teaspoon (5 mL) Vanilla Extract
  • 1 1/2 cups (225 g) Shredded Zucchini, firmly packed and excess moisture squeezed out
  • 1 cup (175 g) Semi-Sweet Chocolate Chips, plus extra for sprinkling

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  2. Shred the zucchini finely. Place the shreds in a clean kitchen towel and squeeze firmly to remove as much excess water as possible. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until thoroughly combined and lump-free.
  4. In a separate medium bowl, whisk the oil, lightly beaten eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the squeezed zucchini and the chocolate chips until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan. Sprinkle the top with a few extra chocolate chips if desired.
  8. Bake for 50 to 60 minutes. The bread is done when a long wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  9. Let the loaf cool in the pan for 10-15 minutes. Use the parchment overhang to lift the loaf onto a wire rack. Cool completely before slicing for the cleanest cuts.