Chocolate Zucchini Loaf Cake

2 hrs 10 min1 loaf, 8 servings

A tender, moist chocolate cake studded with zucchini and chocolate chips, baked in a loaf pan.

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prepPreheat oven to 325°F / 163°C
prepGrease a 9×5 inch loaf pan with nonstick cooking spray and line with parchment paper sling
2 large eggs	Whisk eggs, brown sugar, oil, vanilla & salt until glossy	Bake 325°F / 163°C, 75–80 min until skewer comes out clean	Cool in pan 15 min, then on rack until completely cool, about 2 hrs
330 g packed light brown sugar
180 ml neutral oil
2 teaspoons vanilla extract
1 teaspoon kosher salt
280 g lightly packed coarsely grated zucchini	Stir in zucchini, then sift in flour, cocoa, baking powder & baking soda; fold in chips for batter
223 g all-purpose flour
63 g unsweetened natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup minus 165 g bittersweet or semisweet chocolate chips (for batter)
8 g bittersweet or semisweet chocolate chips (reserved for topping)	Transfer to pan, top with coarse sugar & reserved chips
1 tablespoon coarse sugar

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