1-Getting Started: Preheat your oven to 350 degrees F and line a 9 x 5 inch loaf pan with parchment paper, then spray it with cooking spray. This step ensures your bread releases easily and bakes evenly. Grating the zucchini is next aim for medium grate so it blends in seamlessly, and don’t forget to squeeze out the excess moisture using a clean towel; it’s a game-changer for texture.

2-Mixing the Batter: In a large mixing bowl, combine the 1 1/2 cups grated zucchini (squeezed dry), 1 large egg, 1/2 cup unsweetened applesauce, 3/4 cup maple syrup or honey, 1 teaspoon pure vanilla extract, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk everything thoroughly until it’s well blended this is where the magic begins, creating a base that’s full of flavor.

3-Mixing the Batter: Next, add the 1/2 cup cocoa or cacao powder and whisk again until there are no lumps left. Gently fold in the 1 3/4 cups whole wheat flour or spelt flour (or 2 cups all-purpose flour) with a spatula, being careful not to overmix; that keeps the bread light and moist. If you overmix, it might turn out tougher, as I found out once when I was in a rush.

4-Baking and Finishing: Once mixed, fold in half of the 3/4 cup chocolate chips (that’s about 3/8 cup). Pour the batter into your prepared pan and sprinkle the remaining chocolate chips on top, pressing them lightly into the batter so they don’t fall off. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then remove it using the parchment paper and cool more before slicing into 10 thick slices. The total time is about 1 hour 10 minutes to 1 hour 20 minutes, with 10 minutes prep and the rest baking so it’s perfect for a busy afternoon.