Ingredients:

  • 1.25 cups (150g) whole wheat pastry flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.25 tsp (1.5g) fine sea salt
  • 0.5 cup (110g) unsweetened applesauce
  • 0.25 cup (60ml) avocado oil
  • 0.75 cup (150g) coconut sugar
  • 2 large (100g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (225g) finely grated zucchini
  • 0.5 cup (85g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. Create a well in the center of the dry ingredients and add applesauce, oil, sugar, eggs, and vanilla. Stir with a spatula until just combined.
  4. Gently fold in the grated zucchini and dark chocolate chips until evenly distributed.
  5. Pour the batter into the prepared pan, smooth the top, and bake for 50-55 minutes until a toothpick comes out with a few moist crumbs.
  6. Let the cake cool in the pan for 10 minutes before lifting it out via the parchment paper.