Preheat oven to 350℉ Grease and line a large loaf pan. Grab handfuls of Zucchini and squeeze out excess liquid. Then place in the colander to drain while you prepare the batter. In a large bowl, whisk together flour, cocoa, baking soda and salt. In a separate bowl. Whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated. Pour egg mixture into a flour bowl and stir with a wooden spoon until flour is just incorporated - batter will be thick. Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter. Scrape into a loaf pan, bake for 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the center comes out clean. Stand in a loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
Ingredients
Directions
Preheat oven to 350℉ Grease and line a large loaf pan. Grab handfuls of Zucchini and squeeze out excess liquid. Then place in the colander to drain while you prepare the batter. In a large bowl, whisk together flour, cocoa, baking soda and salt. In a separate bowl. Whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated. Pour egg mixture into a flour bowl and stir with a wooden spoon until flour is just incorporated - batter will be thick. Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter. Scrape into a loaf pan, bake for 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the center comes out clean. Stand in a loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.