Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (45g) Unsweetened Dutch-process cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 0.5 tsp Sea salt
  • 1 cup (200g) Granulated cane sugar
  • 1.5 cups (225g) Grated zucchini, tightly packed
  • 0.33 cup (80ml) Avocado oil
  • 0.25 cup (60ml) Unsweetened almond milk
  • 1 tsp Apple cider vinegar
  • 1 tsp Pure vanilla extract
  • 0.75 cup (130g) Semi-sweet dairy-free chocolate chips

Instructions:

  1. Preheat your oven to 175°C (350°F). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini using the medium holes of a box grater. Do not squeeze out the moisture, as it is required for the hydration of the batter. Note: This moisture replaces the eggs.
  3. In a large mixing bowl, whisk together the sugar, avocado oil, plant milk, apple cider vinegar, and vanilla extract. Until the sugar begins to dissolve and the mixture is glossy.
  4. Stir in the grated zucchini until well combined. Until the green flecks are evenly distributed.
  5. Sift the flour, cocoa powder, baking soda, baking powder, and sea salt directly into the wet mixture. Until a dark, rich dust covers the surface.
  6. Fold gently with a silicone spatula until just combined. Until no streaks of white flour remain. Note: Over mixing will make the bread tough.
  7. Fold in 1/2 cup (about 85g) of the dairy-free chocolate chips. Until they are suspended in the thick batter.
  8. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup (about 45g) of chocolate chips on top. Until the top is pebbled with chocolate.
  9. Bake for 55 minutes at 175°C. Until the top is set and the aroma of chocolate fills the kitchen.
  10. Test with a toothpick in the center; it should come out clean or with just a few moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack.