Ingredients:

  • 1.5 cups (150g) grated zucchini, squeezed slightly
  • 0.5 cup (115g) melted coconut oil
  • 0.75 cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 0.75 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or line with parchment paper. Grate the zucchini using the fine side of the grater and gently squeeze with a paper towel to remove excess moisture.
  2. In a large bowl, whisk together the melted coconut oil and brown sugar until smooth. Add eggs one at a time, whisking vigorously after each, then stir in the vanilla extract and grated zucchini.
  3. Sift the gluten-free flour, baking soda, baking powder, salt, and cinnamon directly into the wet mixture. Using a spatula, fold the ingredients together until just combined; stop mixing once dry flour streaks disappear to avoid overmixing.
  4. Fold in the semi-sweet chocolate chips and pour the batter into the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.