Chocolate Zucchini Treat (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 3/4 cups lightly packed shredded zucchini, patted dry to remove excess water
02 - 1/4 cup room temperature sour cream
03 - 1 teaspoon vanilla extract
04 - 1 large egg and an egg yolk at room temperature
05 - 3/4 cup (150 g) sugar
06 - 1/2 cup (113 g) melted unsalted butter, cooled slightly

→ Dry Ingredients

07 - 1/4 teaspoon salt
08 - 3/4 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 cup (50 g) sifted Dutch processed cocoa powder
11 - 1 cup (130 g) all-purpose flour, measured and leveled off

→ Chocolate

12 - 2/3 cup semi-sweet chocolate chips, plus extra for topping

# Instructions:

01 - Turn your oven on to 350° F. Grease a loaf pan (9 x 5 inch size) with non-stick spray. Add a parchment paper liner, leaving the edges to hang over on two sides so you can pull out the loaf later easily.
02 - Grate a medium-to-large zucchini with a box grater. Measure out 1 3/4 cups of the shredded zucchini. Use paper towels or a clean dishcloth to press it dry, squeezing out the extra liquid. Set aside.
03 - In a big mixing bowl, stir together the melted butter and sugar until they look light and smooth. Add the egg and the yolk, and mix until blended. Mix in the sour cream and vanilla extract until everything is creamy. Finally, gently fold in the zucchini shreds.
04 - In a separate medium-sized bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.
05 - Add the dry mixture into the bowl with the wet ingredients in two parts. Use a spatula or wooden spoon to gently fold everything together. Be careful not to stir too much. Finally, toss in the chocolate chips and mix lightly.
06 - Scoop the batter into your loaf pan and spread it out evenly. Sprinkle the extra chocolate chips on top so they melt while baking.
07 - Put the pan in the oven and bake for around 45 to 50 minutes. Check halfway through. If the top is browning too much, lay a loose piece of foil over it. It’s done when a toothpick inserted into the middle comes out clean or with just a few crumbs.
08 - Once done, let the bread rest in the pan for 20-30 minutes. Then, use the parchment overhang to lift it out. Cool completely on a rack if you want easier slicing, or serve while still warm for gooey goodness.

# Notes:

01 - Make sure to dry off the zucchini well, so the batter isn’t too runny.
02 - Don’t overmix the batter—it keeps the texture soft and moist.

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