Decadent Chocolate Zucchini Loaf

I have made this several times and Mark requests it so you know it is good. This is so rich and delicious! A super dense loaf that is a cross between a cake, fudge and a brownie. YUM!!!

Ingredients

3 cups grated zucchini (2 large or 3 small), squeeze out excess moisture3 cups grated zucchini (2 large or 3 small), squeeze out excess moisture

1 3/4 cups flour1 3/4 cups flour
1/3 cup unsweetened cocoa powder1/3 cup unsweetened cocoa powder
1.5 tsp baking soda1.5 tsp baking soda
1/2 tsp salt1/2 tsp salt
2 tsp vanilla essence2 tsp vanilla essence
1 1/4 cup white sugar1 1/4 cup white sugar
2 eggs2 eggs
7 tbsp unsalted butter , melted7 tbsp unsalted butter , melted
1 ¼ C semi-sweet chocolate chips1 ¼ C semi-sweet chocolate chips

Steps

Preheat oven to 350F
Grease and line a large loaf pan
In a large bowl, whisk together flour, cocoa, baking soda and salt.
In another separate bowl, whisk together eggs and sugar. Then add melted butter and vanilla, and whisk until fully incorporated.
Pour egg mixture into flour bowl and stir with 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 loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes
Cool in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.

Served warm - you get melty chocolate bits and it's extra fudgy in the middle!

Served refrigerated - you get a fudgy cake with chocolate bits in the middle! Amazing both ways.