Ingredients:

  • 1.5 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup coconut oil, melted and cooled
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1.5 cups zucchini, grated and lightly squeezed
  • 1/2 cup shredded unsweetened coconut
  • 3/4 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
  2. Grate the zucchini using the medium hole of a box grater; pat with a paper towel if exceptionally watery, but do not squeeze bone-dry.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no clumps remain.
  4. In a separate large bowl, beat the melted coconut oil with the granulated and brown sugars.
  5. Add eggs one at a time to the wet mixture, whisking vigorously until glossy and pale, then stir in the vanilla extract.
  6. Gently fold the dry ingredients into the wet mixture using a spatula; stop as soon as no streaks of flour remain.
  7. Stir in the grated zucchini, shredded coconut, and chocolate chips until evenly distributed.
  8. Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire cooling rack.