Ingredients:

  • 1 ¾ cups All-Purpose Flour (210g)
  • ½ cup Granulated Sugar (100g)
  • ½ cup Light Brown Sugar, Packed (110g)
  • 1 teaspoon Baking Soda (5g)
  • ½ teaspoon Baking Powder (2.5g)
  • 1 teaspoon Ground Cinnamon (5g)
  • ½ teaspoon Fine Sea Salt (3g)
  • 2 Large Eggs, room temperature (100g)
  • ½ cup Neutral Oil (Canola, Grapeseed, or Vegetable) (120ml)
  • 1 teaspoon Vanilla Extract (5ml)
  • 1 ½ cups Grated Zucchini, squeezed dry (225g)
  • 1 cup Semi-Sweet Chocolate Chips (170g)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour (or line with parchment paper) the 9x5 inch loaf pan.
  2. Grate the zucchini coarsely. Place the grated zucchini in a clean tea towel or several layers of paper towel and squeeze vigorously to remove as much excess water as possible. This is a crucial step to prevent a soggy loaf.
  3. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, and salt until thoroughly combined. Create a well in the centre.
  4. In a separate, smaller bowl, lightly whisk the eggs, neutral oil, and vanilla extract together until emulsified.
  5. Pour the wet ingredients into the well in the dry ingredients. Use a rubber spatula to mix gently until just combined. Stop mixing immediately once no streaks of dry flour remain to avoid developing gluten.
  6. Fold the squeezed, grated zucchini and the chocolate chips into the batter. Do not overmix—two or three turns is enough to distribute the ingredients.
  7. Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–60 minutes at 350°F (175°C). Test for doneness by inserting a toothpick or thin skewer into the centre; it should come out clean or with a few moist crumbs attached. If the top browns too quickly (around 30 minutes), lightly tent the pan with aluminium foil.
  9. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to finish cooling completely before slicing.