Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) sea salt
  • ¾ cup (150g) brown sugar, packed
  • ⅓ cup (80ml) neutral oil
  • ¼ cup (60ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp ground flaxseed meal
  • 3 tbsp water
  • 1 ½ cups (225g) finely shredded zucchini, blotted dry
  • ¾ cup (130g) vegan semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini using the fine side of the grater. Place the shreds in a clean kitchen towel or paper towels and gently squeeze out excess water.
  3. Prepare the flax egg by mixing 1 tbsp ground flaxseed meal with 3 tbsp water and letting it sit for 5 minutes.
  4. In a large bowl, whisk together the brown sugar, oil, almond milk, vanilla, and the prepared flax egg until smooth.
  5. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a spatula until just combined; do not overmix.
  6. Gently fold in the blotted shredded zucchini and chocolate chips until evenly distributed.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake for 60–65 minutes.