Ingredients:

  • 1 ¾ cups (210g) whole wheat pastry flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ cup (110g) melted coconut oil
  • ¾ cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • ¼ cup (60ml) plain Greek yogurt
  • 2 cups (230g) finely shredded zucchini, squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, whisk together the melted coconut oil and coconut sugar. Add the eggs one at a time, beating well, then stir in the vanilla extract and Greek yogurt until the mixture is glossy and smooth.
  3. Sift the flour, cocoa powder, baking soda, salt, and spices directly into the wet ingredients. Fold gently with a spatula until just combined.
  4. Stir in the shredded zucchini and ¾ cup of the chocolate chips until evenly distributed.
  5. Pour the batter into a greased and parchment-lined 9x9 inch square pan. Sprinkle the remaining ¼ cup of chocolate chips across the top.
  6. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.