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14 to 16 ounces zucchini, coarsely grated (about 2 medium ones)

½ teaspoon fine sea salt, plus a pinch (divided)

Butter or cooking spray, for greasing

132g packed brown sugar

95g olive oil or avocado oil

2 eggs

65g plain yogurt, kefir, or buttermilk

2 teaspoons (14g) molasses

1 ½ teaspoons vanilla

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

195g) all-purpose or whole-wheat flour

30g dark rye flour

115 g fresh or frozen raspberries (unthawed if frozen)

70g dark chocolate chips or chunks

2 tablespoons turbinado or granulated sugar1. Toss the zucchini with a pinch of salt in a colander, and let stand in the sink to

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drain for about 10 minutes while you proceed with the rest of the recipe.

1. Preheat the oven to 375°F. Grease a 9-by-5-inch loaf pan well with butter or

   cooking spray, and line it with parchment so that there’s overhang to lift the

   cooked loaf out later.

2. In a large mixing bowl, whisk together the sugar, oil, eggs, yogurt, molasses,

   and vanilla. Whisk in the baking powder, cinnamon, soda, and ½ teaspoon salt.

   Working in fistfuls over the sink (or do over a bowl if you wish to collect the

   liquid; it’s not bad for sipping), squeeze the zucchini to wring out its liquid. Add

   the drained zucchini to the mixing bowl and stir into the batter. Fold in the

   flours, then quickly fold in the berries and chocolate.

3. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the

turbinado sugar. Bake for 60 to 80 minutes, until a tester comes out without any

uncooked batter stuck to it. Cool in the pan for 15 to 20 minutes, then unmold

and cool completely on a rack before slicing. This is best on the day it’s made;

wrap the leftovers loosely with parchment or wax paper in a cool spot, and eat

within 3 days.