1 1/4 cups (190 g) unbleached all-purpose flour

1/4 cup (25 g) cocoa powder

2 tsp baking powder

1/2 tsp baking soda

3/4 cup (160 g) sugar

1/2 cup (125 ml) vegetable oil

1 egg

2 cups (300 g) grated zucchini

4 oz (115 g) dark chocolate, chopped

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.

In a bowl, combine the flour, cocoa powder, baking powder and baking soda.

In a large bowl, whisk together the sugar, oil and egg until smooth. Using a spatula, stir in the zucchini and dry ingredients. Set aside 2 tbsp of the chopped chocolate for the topping. Add the remaining chocolate to the batter. Pour into the pan and sprinkle with the reserved chocolate.

Bake for 1 hour or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely on a wire rack before unmoulding.

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