Ingredients:

  • 1.5 cups (180g) gluten-free all-purpose flour blend
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 1 cup (220g) grated zucchini
  • 0.5 cup (115g) melted unsalted butter
  • 0.75 cup (150g) brown sugar, packed
  • 2 large (100g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 0.75 cup (130g) semi-sweet chocolate chips
  • 0.25 cup (30g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper.
  2. Grate the zucchini using the fine side of the grater; leave the moisture in the shreds.
  3. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt until no cocoa lumps remain.
  4. Whisk the melted butter, brown sugar, eggs, and vanilla together in a separate bowl until smooth and slightly aerated.
  5. Stir the grated zucchini into the wet ingredients until evenly distributed.
  6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  7. Fold in the chocolate chips and chopped walnuts.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean.