Step 1

Preheat oven to 180C/350F (160C fan).

Step 2

Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5").

Step 3

Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (Note 4)

Step 4

In a large bowl, whisk together flour, cocoa, baking soda and salt.

Step 5

In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.

Step 6

Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated - batter will be thick!

Step 7

Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter (see video).

Step 8

Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the centre comes out clean (except for melted chocolate streaks!)

Step 9

Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.

Step 10

Extra amazing served warm - you get melty chocolate bits and it's extra fudgy in the middle!