Ingredients:

  • 2 cups (240g) whole wheat flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) sea salt
  • 2 large (110g) eggs
  • ½ cup (115g) melted coconut oil
  • ¾ cup (150g) packed light brown sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (225g) grated zucchini, squeezed to remove excess water
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease your 9x5 inch loaf pan or line it with parchment.
  2. Grate the zucchini using the medium hole. Place it in a towel and gently squeeze out the excess water until it's damp but not dripping.
  3. Whisk the whole wheat flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until no cocoa clumps remain.
  4. Beat the eggs and brown sugar in a large bowl until the mixture is smooth.
  5. Stir the melted coconut oil and vanilla extract into the egg mixture.
  6. Fold in the squeezed zucchini until evenly distributed.
  7. Gently fold the dry ingredients into the wet mixture using a spatula. Stir only until just combined, stopping the moment flour streaks vanish.
  8. Fold in the chocolate chips.
  9. Pour the batter into the pan and smooth the top with your spatula.
  10. Bake for 55-65 minutes until a toothpick comes out with just a few moist crumbs.