Preparation Steps

• Preheat oven to 350°F (180°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a large mixing bowl, combine the melted butter, vegetable oil, sugar, brown sugar, and vanilla extract. Mix until smooth and well combined.
• Add the eggs one at a time, mixing well after each. Stir in the sour cream and milk until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
• Stir in the hot water until the batter is smooth and slightly glossy.
• Fold in the shredded zucchini gently until evenly distributed in the batter.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the loaf cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely.
• If desired, melt 0.25 cup semi-sweet chocolate chips with 0.5 tbsp vegetable oil and drizzle over the cooled loaf. Sprinkle mini chocolate chips on top. Let chocolate set before slicing.
• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Best enjoyed at room temperature.