▢ 8×4 inch loaf pan (base measurement)
▢ mixing bowls
▢ Balloon whisk and silicone spatula
Instructions
Preheat the oven to 180C (160C fan) / 350F. Grease and line a 6 cup capacity loaf pan (roughly 8×4 inch)
In a medium bowl sift the cocoa, flour, baking powder, baking soda and salt. Add the sugar and whisk it all together making sure there are no lumps of sugar.
In a separate, large mixing bowl whisk together the eggs, milk, oil and vanilla until well mixed. Add the zucchini and mix well to combine.
Add half the dry ingredients to the wet ingredients and stir together with a spatula. Add the remaining flour mixture and stir that in until just combined.
Reserve a small handful of chocolate chips and add the rest to the batter. Mix until just combined.
Tip the batter into the prepared loaf tin, level out the top and scatter over the remaining chocolate chips.
Bake for 55-60 minutes until a toothpick inserted into the centre comes out with just some sticky crumbs (not glossy wet batter and try to miss the choc chips).
Cool in the tin for 10 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
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Notes
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