- 3 cups of grated zucchini (2 large or 3 small)
- 1 ¾ cups plain flour
- 1/3 cup cocoa powder
- 1.5 tsp of bicarbonate soda
- 2 tsp vanilla essence
- 1 cup white sugar
- 2 eggs
- 100 gm unsalted butter (7 tbs) melted.
- 300gm dark chocolate roughly chopped.
Preheat oven to 180˚ or 160˚ fan forced. Grease and line a large loaf pan (ours are 28 x 15 x 6.5cm).
Grab handfuls of grated zucchini and squeeze out excess liquid, then place in colander to drain while we get busy!
Whisk together flour, cocoa & bicarb soda in a large bowl. In another bowl, whisk together eggs and sugar & then add butter and vanilla and whisk until fully incorporated.
Pour egg mixture into flour bowl and stir with a wooden spoon until flour is just incorporated. It will be thick…don’t worry. Don’t overmix, just combine all the ingredients.
Add zucchini and chocolate and stir to mix through. It will be thick, again do not worry, it will loosen into a spreadable batter.
Scrape into your loaf pan and bake for 45 minutes. Remove, cover with foil and bake for a further 20 minutes or until skewer inserted into the centre comes out clean (except for melted chocolate streaks!)