Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 2 large ripe bananas, mashed (approx. 1 cup / 225g)
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (115g) maple syrup
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) finely grated zucchini (squeezed dry)
  • 0.5 cup (90g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan and line the bottom with parchment paper to ensure a clean release.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no large cocoa clumps remain.
  3. In a large bowl, mash the bananas until smooth. Stir in the Greek yogurt, maple syrup, egg, and vanilla, whisking until the batter is glossy.
  4. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Fold in the squeezed zucchini and dark chocolate chips.
  5. Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.