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Adapted from Green & Black’s Chocolate Recipes

Delicious at breakfast or with afternoon tea

Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 1 loaf / 8-10 slices

Ingredients

• 175 grams (6 ounces) semi-sweet chocolate, coarsely chopped
• 225 grams (8 ounces) zucchini (1 medium-sized)
• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup sugar
• ¾ cup sunflower oil
• 2 large eggs

Directions

1. Preheat oven to 180 degrees C (350 degrees F).
2. Place the chocolate pieces in a metal bowl set over a saucepan of barely simmering water. The bowl should not touch the water. Stir until chocolate is completely melted and smooth.
3. Grate or shred the zucchini and remove excess moisture by pressing between some paper towels.
4. Stir the flour, baking powder, baking soda and cinnamon together in a large bowl. Add the sugar and grated zucchini.
5. Place the sunflower oil and eggs in another bowl and beat with an electric mixer set to high.
6. Add the beaten oil and eggs to the flour mixture, and stir at medium speed. Incorporate the melted chocolate.
7. Oil a large loaf pan (23x13cm or 9”x5”) and line with parchment paper.
8. Pour the mixture into the pan and bake for 1 hour. When done, a toothpick inserted in the centre should come out clean.
9. Remove from oven and allow to cool in the pan at least 15 minutes before turning out onto a wire rack to cool completely.