Ingredients:

  • 1.5 cups grated zucchini (approx. 250g), unpeeled and lightly patted
  • 2 large eggs (100g), room temperature
  • 0.5 cup avocado oil (118ml)
  • 0.25 cup full-fat plain Greek yogurt (60g)
  • 1 tbsp vanilla extract (15ml)
  • 0.25 cup maple syrup (60ml)
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup coconut sugar or brown sugar (100g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp baking powder (2.5g)
  • 0.5 tsp sea salt (2.5g)
  • 1 tbsp ground cinnamon (8g)
  • 0.75 cup semi-sweet chocolate chips (130g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 8.5 x 4.5 inch loaf pan and line with parchment paper for easy removal.
  2. Grate the zucchini using the medium holes of a box grater. Place the shreds on a paper towel and press down once firmly to remove surface water, retaining 30% of the juice.
  3. In a large bowl, whisk together the eggs, avocado oil, Greek yogurt, vanilla extract, and maple syrup until smooth.
  4. Stir in the coconut sugar and grated zucchini into the wet mixture.
  5. Gently fold in the flour, baking soda, baking powder, sea salt, and cinnamon using a silicone spatula. Do not overmix; stop once no dry flour streaks remain.
  6. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared loaf pan.
  7. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.