Ingredients:

  • 1/2 cup (115g) coconut oil, melted and cooled
  • 2 large eggs (100g), room temperature
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 2 cups (220g) shredded zucchini, squeezed dry
  • 1/2 cup (60g) shredded unsweetened coconut
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Grate the zucchini using a medium hole grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess water until damp, not dripping.
  2. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
  3. In a large bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla until the mixture is smooth and slightly pale.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula just until no streaks of flour remain; do not overmix.
  6. Stir in the squeezed zucchini, shredded coconut, and dark chocolate chips until evenly distributed.
  7. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 50–60 minutes, or until the top is mahogany-colored and a toothpick inserted into the center comes out clean.