Double Chocolate Zucchini Bread

Steps

1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
2. Grate the zucchini, then squeeze it gently in a clean towel to remove some liquid; keep it moist, not dry.
3. In a medium bowl, whisk the flour, unsweetened cocoa powder, baking soda, baking powder, salt and cinnamon until no streaks of cocoa powder remain. This is the dry mixture.
4. In a large bowl, whisk the eggs and brown sugar until smooth, then whisk in the canola oil, buttermilk and vanilla. This is the wet mixture.
5. Stir the zucchini into the wet mixture.
6. Add the dry mixture to the zucchini mixture and fold with a spatula just until no dry flour or cocoa shows.
7. Fold in the larger portion of chocolate chips (100 g).
8. Scrape the batter into the pan and smooth the top. Scatter the remaining chocolate chips (20 g) over the top, then sprinkle with the granulated sugar.
9. Bake 55 to 65 minutes, until a toothpick in the center comes out clean of wet batter (melted chocolate is fine).
10. Cool in the pan on a rack for 15 minutes, lift out by the parchment, and cool completely on the rack, about 1 hour, before cutting into 12 slices.