Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) melted coconut oil
  • 2 large eggs
  • 1/2 cup (120ml) Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) grated zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line with parchment paper.
  2. Grate zucchini using the medium holes of a grater; gently squeeze with a paper towel to remove excess moisture if exceptionally watery.
  3. In one large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  4. Stir in the melted oil, eggs, Greek yogurt, and vanilla until the batter is smooth and glossy.
  5. Gently fold in the grated zucchini and chocolate chips using a spatula until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.