Rich, moist zucchini bread loaded with cocoa and chocolate chips for a decadent, bakery-worthy treat.

1 cup all-purpose flour

½ cup Dutch-process cocoa powder (or unsweetened cocoa if unavailable)

1 teaspoon baking soda

½ teaspoon sea salt

2 large eggs (room temperature)

¼ cup unsalted butter, melted and slightly cooled

¼ cup canola oil (or melted coconut oil)

¾ cup packed light brown sugar

1 teaspoon pure vanilla extract

1½ cups packed shredded zucchini

1 cup semisweet chocolate chips, divided (¾ cup mixed in, ¼ cup for topping)

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Preheat oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan.

Whisk together flour, cocoa, baking soda, and salt in a medium bowl.

In a large bowl, mix eggs, melted butter, oil, brown sugar, and vanilla until smooth.

Gently stir dry ingredients into wet until just combined, then fold in zucchini and ¾ cup of chocolate chips.

Pour batter into the prepared pan. Top with the remaining ¼ cup of chocolate chips.

Bake 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.

Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

No need to squeeze zucchini—excess moisture is absorbed by cocoa powder.

Dutch-process cocoa yields smoother, richer flavor, but unsweetened works as a substitute.

Freezes well for up to 1 month.