Gluten Free Chocolate Zucchini Bread
Prep Time: 20 min | Cook Time: 45 min
1 ½ cups zucchini, shredded and pressed
¼ cup greek yogurt
¼ cup coconut oil, melted
3/4 cup brown sugar or coconut sugar
2 teaspoons vanilla extract
2 eggs, room temperature
¾ cup Gluten-Free Measure for Measure flour (such as Bob’s Red Mill)
1/4 cup Wellmade Restorative Balance
2 tbsp cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips, divided
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
Finely grate the zucchini into a bowl. Squeeze out excess moisture (I just use my hands) and press the zucchini into a measuring cup to measure out 1 ½ packed cups. If you need to grate more zucchini, repeat the process.
In a large mixing bowl combine the greek yogurt, oil, and sugar. Use a whisk to beat until combined. Add the vanilla and eggs one at a time, whisking between addition. Stir in the zucchini and set aside.
In a separate bowl combine the flour, Wellmade Restorative Balance, baking soda, baking powder and salt. Stir in the wet ingredients into the dry ingredients until combined and no lumps of flour remain. Fold in ⅔ cup of chocolate chips, reserving the rest for the top of the loaf.
Pour batter into the loaf pan and sprinkle the top with remaining chocolate chips. Bake for 45 minutes, or until the bread springs back when you touch it and a knife inserted into the middle comes out clean. Let cool before slicing (well most of the way!).