Ingredients:

  • 3 medium overripe bananas (225g), mashed
  • 1.5 cups grated zucchini (170g), squeezed dry
  • 0.5 cup unsalted butter (113g), melted and cooled
  • 2 large eggs (100g), room temperature
  • 1 tsp pure vanilla extract (5ml)
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup unsweetened cocoa powder (45g)
  • 0.75 cup brown sugar (150g), packed
  • 1 tsp baking soda (5g)
  • 0.5 tsp baking powder (2g)
  • 0.5 tsp fine sea salt (3g)
  • 1 cup semi-sweet chocolate chips (170g)

Instructions:

  1. Grate the zucchini and place it in a clean kitchen towel. Twist and squeeze firmly over the sink until no more liquid escapes to prevent sogginess.
  2. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, followed by the mashed bananas and vanilla extract. Whisk until the mixture is a uniform, pale brown emulsion.
  3. Sift the flour, cocoa powder, baking soda, baking powder, and salt directly over the wet ingredients.
  4. Using a rubber spatula, gently fold the mixture together. Stop the moment no more streaks of white flour are visible to avoid overmixing.
  5. Gently fold in the squeezed zucchini and chocolate chips.
  6. Pour the batter into a greased 9x5 inch loaf pan and bake at the specified temperature for 65 minutes.