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🧾 Ingredients
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional, adds warmth)
Wet Ingredients:
- 2 large eggs
- ½ cup (120ml) vegetable oil or melted coconut oil
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups (about 200g) grated courgette (zucchini), unpeeled and lightly squeezed
- ½ cup (120ml) lactose-free milk, almond milk, or regular milk (optional for added moisture)
Extras:
- ½ cup (90g) dark chocolate chips or chunks
- Optional: ½ cup chopped walnuts or hazelnuts
👩🍳 Instructions
1. Prep:
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry:
- In a medium bowl, sift together the flour, cocoa, baking soda, baking powder, salt, and cinnamon.
3. Mix Wet:
- In a large bowl, whisk eggs, oil, sugars, and vanilla until well combined.
- Stir in grated courgette.
4. Combine:
- Add the dry ingredients into the wet and mix until just combined (don’t overmix).
- Fold in chocolate chips and nuts, if using.
- If the batter is very thick, add a splash of milk until it loosens slightly.
5. Bake:
- Pour into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are fine due to melted chocolate).
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
🍴 Serving Suggestions:
- Dust with powdered sugar
- Drizzle with a quick chocolate glaze or ganache
- Serve warm with a scoop of vanilla or coconut ice cream
🔄 Storage:
- Keeps for up to 4 days in an airtight container at room temp
- Freezes beautifully (slice first for easy grab-and-go)
