Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 0.75 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 0.5 cup (120ml) unsweetened applesauce
  • 2 large (100g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (225g) grated zucchini, squeezed dry
  • 0.75 cup (130g) mini semi-sweet chocolate chips
  • 0.25 cup (30g) chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini and use a clean kitchen towel to squeeze out excess water until the zucchini feels damp but not dripping.
  3. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. Create a well in the center of the dry ingredients. Add the applesauce, eggs, and vanilla, stirring with a spatula until just combined.
  5. Gently fold in the squeezed zucchini, mini chocolate chips, and chopped walnuts until the batter is a uniform dark brown, stopping immediately when flour streaks disappear.
  6. Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 60 minutes.