1

Preheat oven to 180°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil. Line base with baking paper.

2

Melt chocolate and spread in a small heatproof bowl over a saucepan of simmering water, stirring occasionally, for 1-2 minutes or until smooth.

3

Transfer chocolate mixture to a large bowl. Add eggs, sugar, stevia, zucchini, vanilla, flour, cocoa powder and baking powder and stir with a wooden spoon until well combined.

4

Pour mixture into prepared tin and smooth surface with the back of a spoon. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Stand in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or cold dusted with extra cocoa powder.