Ingredients:

  • 2 tbsp (14g) ground flaxseed meal
  • 5 tbsp (75ml) warm water
  • 1/2 cup (115g) melted coconut oil
  • 3/4 cup (150g) packed brown sugar
  • 1 cup (225g) mashed overripe bananas
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (225g) shredded zucchini, squeezed dry
  • 3/4 cup (130g) vegan semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a small bowl, whisk the flaxseed meal and warm water; let it sit for 5 minutes until it thickens into a gel.
  3. In a large mixing bowl, whisk together the melted coconut oil and brown sugar.
  4. Stir in the mashed bananas, the thickened flax egg, and vanilla extract. Whisk until the mixture is smooth.
  5. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
  6. Using a spatula, fold the dry ingredients in until just combined—do not overmix.
  7. Gently fold in the shredded zucchini and chocolate chips.
  8. Pour the batter into the pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  10. Let cool completely in the pan before slicing.