Chocolate Zucchini Bread

Ingredients:

• 110g unsalted butter at room temperature, plus extra for greasing the pan
• 1 and 1/4 cups premium flour + extra for dusting the pan
• 2 tablespoons cocoa powder
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• 2 tablespoons of vegetable oil
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1/4 cup sour milk or kefir at room temperature
• 1 cup grated zucchini (about 200 g)
• 60 g semi-sweet chocolate, finely chopped
• 1 1/4-inch thick slice of zucchini, lengthwise, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 22x7x7cm loaf pan with butter. Dust with flour, then shake out any excess.
2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. In a medium bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. While continuing to beat, drizzle in vegetable oil until fully incorporated. Beat in the egg, then the vanilla extract.
3. Reduce mixer speed to low and beat in the flour mixture in three additions, alternating with the sour milk, beginning and ending with the flour, scraping down the sides of the bowl occasionally. Stir in the grated zucchini and chocolate and press the mixture into the prepared pan. Place a zucchini slice lengthwise on top.
4. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let cool completely in the pan on a wire rack.