Chocolate Zucchini Bread

Method

1. 1

   Step 1: Preheat the oven to 180°C/350°F (160°C fan).

2. 2

   Step 2: Grease and line a large loaf pan.

   Tip: The pan used for this recipe is 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches).

3. 3

   Step 3: Squeeze handfuls of grated zucchini to remove excess liquid, then place it in a colander to drain while you prepare the batter.

   Tip: Squeeze out what you can without trying to remove all the moisture.

4. 4

   Step 4: In a large bowl, whisk together the flour, cocoa, baking soda and salt.

5. 5

   Step 5: In a separate bowl, whisk together the eggs and sugar. Add the butter and vanilla, then whisk until fully incorporated.

6. 6

   Step 6: Pour the egg mixture into the flour mixture and stir with a wooden spoon until the flour is just incorporated. The batter will be thick.

7. 7

   Step 7: Add the zucchini and chocolate and stir to combine. The mixture will be very thick at first, then loosen into a thick, spreadable batter.

8. 8

   Step 8: Scrape the batter into the loaf pan and bake for 45 minutes. Cover with foil and bake for another 20 minutes, or until a skewer inserted into the center comes out clean apart from melted chocolate streaks.

9. 9

   Step 9: Let the bread stand in the pan for 15 minutes before removing it. Cool on a rack for another 10 minutes before slicing.

10. 10

    Step 10: Serve warm for melty chocolate pieces and an extra-fudgy center.