Ingredients:

  • 2 cups (280g) Gluten-Free 1:1 Baking Flour (with xanthan gum)
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 3/4 cup (150g) Brown sugar, packed
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 1/4 cup (60ml) Sour cream or Greek yogurt
  • 1 1/2 cups (225g) Zucchini, finely grated
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper. Finely grate the zucchini, lightly squeezing out excess water if necessary while retaining some moisture.
  2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until no large clumps remain.
  3. In a separate bowl, beat melted butter and brown sugar until smooth. Whisk in eggs one at a time, then stir in vanilla and sour cream until glossy.
  4. Slowly pour the dry ingredients into the wet mixture, stirring with a spatula until just combined. Fold in the grated zucchini and 3/4 cup of the chocolate chips.
  5. Pour batter into the prepared pan, smooth the top, and sprinkle the remaining chocolate chips over the surface.
  6. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.