Ingredients:

  • 1.5 cups (190g) whole wheat flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (100g) coconut sugar
  • 2 cups (220g) finely shredded zucchini, squeezed dry
  • 0.5 cup (120g) plain non-fat Greek yogurt
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) avocado oil
  • 0.5 cup (90g) dark chocolate chips (70% cocoa)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. Grate the zucchini using the fine holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
  3. In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.
  4. Add the Greek yogurt, eggs, avocado oil, vanilla extract, and coconut sugar to the same bowl; stir until combined.
  5. Gently fold in the squeezed zucchini and dark chocolate chips until no dry streaks remain, taking care not to over-mix.
  6. Pour batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.