Ingredients
Scale
- 1 ¾ cups medium zucchini, finely grated
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ½ cup coconut oil or butter, melted
- 1 ½ tsp. vanilla extract
- 1 ½ cup all-purpose flour, gluten-free
- 1 tsp. baking soda
- ½ tsp. salt
- ⅓ cup cocoa powder
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350°F.
- Grate zucchini and squeeze out excess moisture.
- Whisk eggs, coconut sugar, maple syrup, oil, and vanilla in a large bowl.
- Combine flour, baking soda, cocoa, and salt in a separate bowl, then mix into wet ingredients.
- Stir in zucchini and chocolate chips until just combined.
- Pour batter into a greased or parchment-lined 9×5 inch loaf pan. Sprinkle additional chocolate chips if desired.
- Bake 50-60 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
- A box grater can replace a food processor for grating zucchini.
- Store at room temperature 2-3 days or in the fridge up to 1 week in an airtight container.
- Freeze wrapped in wax paper and a freezer bag for 3-6 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American