A rich and moist chocolate zucchini bread packed with cocoa and chocolate chips — the perfect way to use up fresh zucchini.

1 1/2 cups grated zucchini (about 1–2 medium zucchini)

2 large eggs

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup semi-sweet chocolate chips (plus extra for topping)

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1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.

3. In a large bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.

4. Add grated zucchini and stir to combine.

5. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined.

7. Fold in chocolate chips.

8. Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make sure to squeeze the zucchini well to prevent excess moisture in the bread.

This bread keeps well wrapped at room temperature for up to 3 days or in the fridge for up to a week.

For a richer flavor, substitute part of the oil with melted butter or add a touch of espresso powder.