Dutch Cocoa Zucchini Bread in 65 Minutes

Instructions:

1. Grate the zucchini using the large holes of a box grater. Gently press the shreds with a paper towel to remove excess water. Note: Don't squeeze it bone dry or the bread will be too dense.
2. Sift the all purpose flour, Dutch cocoa powder, baking soda, baking powder, and salt into a large bowl.
3. Whisk in the coconut sugar until the cocoa clumps disappear and the mixture looks like a uniform brown powder.
4. Create a well in the center of the dry ingredients.
5. Pour in the egg, avocado oil, Greek yogurt, and vanilla extract. Stir with a spatula until just combined. Note: Overmixing here creates a tough, rubbery loaf.
6. Gently fold in the pressed zucchini and semi sweet chocolate chips. The batter should be thick and smell strongly of rich cocoa.
7. Pour the batter into a parchment lined 9x5 inch loaf pan.
8. Bake at 350°F (175°C) for 50-55 minutes. Wait until a toothpick inserted into the center comes out with just a few moist crumbs.