Instructions

• Preheat the oven to 375°F (190°C). Prepare a loaf tin lined with baking paper.
• Grate the zucchini and place it into a clean kitchen towel. Squeeze the zucchini over the sink to remove most of the water, then transfer into a bowl and set aside.
• In a large bowl, mix together the flour, cocoa powder, chocolate chips, baking soda and salt. Add the zucchini and stir to combine.
• In a separate bowl, mix the egg, olive oil and honey together. Fold this wet mixture into the dry ingredients and combine with a spatula.
• Transfer the batter into the loaf tin and drizzle with peanut butter.
• Place the tin into the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove the loaf from the oven and cool for 10 minutes in the tin. Then remove the loaf from the tin and set aside on a wire rack to finish cooling before slicing.
• This loaf can be stored in an airtight container for 2-3 days.