Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) grated zucchini, loosely packed
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (57g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line the bottom with parchment paper. Grate the zucchini, keeping the excess moisture.
  2. In a small bowl, combine the crumble flour, brown sugar, and cinnamon. Use your fingers or a fork to rub the cold butter into the mixture until it resembles coarse sand with a few pea-sized lumps. Set aside.
  3. Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Sift in the flour, baking soda, and salt, stirring until just combined; do not overmix.
  5. Fold in the grated zucchini and chocolate chips using a spatula until evenly distributed.
  6. Spread the batter evenly into the prepared pan and sprinkle the cinnamon crumble generously over the top.
  7. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.