Zucchini Chocolate Loaf with Avocado Oil

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
2. Grate the zucchini using the fine holes of a box grater until you have 1.5 cups.
3. In a large bowl, whisk together the avocado oil, coconut sugar, eggs, and vanilla extract for about 60 seconds until glossy.
4. Stir in the grated zucchini using a rubber spatula until evenly distributed.
5. Sift the flour, cocoa powder, baking soda, and salt directly into the wet mixture.
6. Gently fold the ingredients together using a spatula until no streaks of flour remain; do not overmix.
7. Fold in the dark chocolate chips.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 45–55 minutes until a toothpick inserted into the center comes out with a few moist crumbs.