Chocolate Whole Wheat Zucchini Bread
Ingredients
- 1 cup 96g whole wheat pastry flour
- 1/2 cup 50g cocoa powder, sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips 1/4 cup reserved for topping
- 1/4 cup peanut butter chips
- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups 230g shredded zucchini, lightly squeezed and drained
Instructions
- Preheat oven to 180C.
- Spray loaf pan with cooking spray or brush with coconut oil.
- In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.
- In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.
- Fold in shredded zucchini until combined.
- Transfer batter into prepared loaf pan.
- Top with reserved chocolate chips.
- Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.
- Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.
Notes
Keep it air-tight container. Consume within 2 days if kept at room temp. Bread can be kept chilled up to 4 days. Bring to room temp before consuming.