Chocolate Whole Wheat Zucchini Bread
96g whole wheat pastry flour
50g cocoa powder, sifted
semi sweet chocolate chips
1/4 cup reserved for topping
peanut butter chips
230g shredded zucchini, lightly squeezed and drained
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.
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.