GF Chocolate Zucchini Bread: Fudgy

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it thoroughly with butter.
2. Grate the zucchini using the small holes of a box grater to achieve a fine shred.
3. In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until no large lumps remain.
4. Stir in the melted butter and brown sugar until the mixture looks like coarse sand.
5. Add the egg and vanilla extract, stirring until a thick paste forms.
6. Fold in the grated zucchini and half of the semi-sweet chocolate chips until just combined.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.