Ingredients:

  • 1 ¾ cups All-Purpose Flour, spooned and leveled
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed firmly
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (Fine sea salt)
  • 1 ½ cups Zucchini (Courgette), grated, tightly packed, gently squeezed
  • ½ cup Neutral Oil (Canola, vegetable, or grapeseed)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips (reserve ¼ cup for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with parchment paper, leaving an overhang (a 'sling'). Grate the zucchini, place it in a clean tea towel, and gently squeeze out the excess moisture. Set aside.
  2. In a large bowl, whisk together the flour, both sugars, cinnamon, nutmeg, baking soda, and salt. Ensure the sugars are broken up and spices are evenly distributed.
  3. In a separate large bowl, whisk together the neutral oil, room-temperature eggs, and vanilla extract until well-emulsified.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Stop mixing the second you no longer see streaks of dry flour (crucially, do not overmix).
  5. Fold in the prepared, lightly squeezed zucchini. Gently fold in ¾ cup of the chocolate chips. Reserve the remaining ¼ cup for topping.
  6. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the reserved ¼ cup of chocolate chips over the top. Bake for 60 to 65 minutes. If the top starts browning too quickly, loosely tent the pan with aluminum foil.
  7. Test for doneness by inserting a wooden skewer into the center; it should come out clean or with moist crumbs attached. Allow the loaf to cool in the pan for 15 minutes, then lift out using the parchment sling and transfer to a wire rack. Let the loaf cool completely before slicing.