Chocolate Zucchini Bread Recipe

Preheat the oven to 350F (177C) and grease and line a 9x5" loaf pan with baking spray and parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
240 grams all-purpose flour spooned & leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp fine sea salt, 60 grams dutch-processed cocoa powder spooned & leveled
In a large bowl whisk together the butter and sugar until they’re well combined.
250 grams granulated sugar, 113 gram salted butter melted
Add in the vanilla and one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs room temperature, 1 tbsp pure vanilla extract
Add in the dry ingredients and fold just until the last streak of flour is incorporated.
Fold in the grated zucchini and chocolate chips, until they're evenly distributed.
400 grams shredded zucchini, 170 grams chocolate chips I like minis
Spread the batter into the prepared pan. Top with a sprinkle of sugar, if desired, and pipe some butter in the center (to create a little crack - optional) and bake for about 60-65 minutes. I do half on convection and have on conventional cuz my oven is too hot on the bottom.
1 tbsp granulated sugar
Top with flakey sea salt and cool for 30-60 minutes before slicing.
flakey sea salt