Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend (1:1 measure)
  • 1/2 cup (45g) Unsweetened cocoa powder
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Baking powder
  • 1/2 tsp (3g) Sea salt
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 3/4 cup (150g) Coconut sugar or light brown sugar
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (225g) Grated zucchini, loosely packed
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1/4 cup (60ml) Greek yogurt or sour cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper for an easy release. Grate the zucchini using the medium holes of a box grater.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. Stir in the melted butter and sugar, then beat in the eggs, vanilla, and Greek yogurt.
  4. Fold in the grated zucchini and chocolate chips using a spatula until the batter is a uniform mahogany color.
  5. Pour the batter into the prepared pan, smoothing the top. Bake for 50–55 minutes. Use the toothpick test: insert a skewer into the center; it should come out with a few moist crumbs attached.
  6. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.