Ingredients:

  • 2 cups shredded zucchini (225g)
  • 2 large eggs (100g)
  • 1/2 cup plain Greek yogurt (120g)
  • 3/4 cup coconut sugar (150g)
  • 1/4 cup melted coconut oil (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups white whole wheat flour (190g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp sea salt (3g)
  • 3/4 cup dark chocolate chips (130g)

Instructions:

  1. Grate the zucchini using the medium holes of a box grater.
  2. In a large bowl, whisk together the eggs, coconut sugar, Greek yogurt, melted coconut oil, and vanilla until the mixture is smooth and the sugar has begun to dissolve.
  3. Fold in the shredded zucchini until evenly distributed.
  4. In a separate medium bowl, sift together the white whole wheat flour, cocoa powder, baking soda, baking powder, and sea salt.
  5. Gently stir the dry ingredients into the wet base using a spatula. Mix only until no streaks of flour remain to avoid a tough texture.
  6. Fold in the dark chocolate chips.
  7. Line a 9x5-inch loaf pan with parchment paper. Pour the batter into the pan, smoothing the top, and sprinkle the remaining chocolate chips over the surface.
  8. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.