When I think of Zucchini, the furthest thing from my mind is Chocolate. But whoever thought of putting them together, especially in a cake, it is genius!! I mean…veggies, in a cake? I don’t know why but it definitely works. Especially in this Gluten Free Chocolate Zucchini Bread!

Oh how I love this recipe. So simple but rich and delicious. It’s a great go to cake in a hurry. I hope you enjoy it as much as we do.

PS. Sorry about no step-by-step pics.

Ingredients:

• 1 cup GF All Purpose Flour (with gum or add 1/2 tsp gum) (I used Bobs Red Mill 1:1)
• 1/2 cup cocoa or carob powder
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 2 large eggs
• 1/4 cup coconut oil
• 1/4 cup greek plain yogurt
• 1/2 cup brown sugar
• 1 tsp pure vanilla
• 1 1/2 cups shredded zucchini
• 1 cup mini chocolate chips
• Pinch of salt

Directions:

1. Preheat oven to 350° F and prepare loaf pan by lining with parchment paper or greasing and flouring it with gluten free all purpose flour.
2. Start by shredding the zucchini with a grater on the large side. Place in a bowl and set aside
3. In a large bowl, sift together all the dry ingredients except the sugar. Whisk to combine then fold in 3/4 cup of the mini chocolate chips and set aside.
4. In a medium bowl, combine eggs, oil, vanilla, sugar and yogurt. Whisk until smooth.
5. Next mix the wet into the dry, stirring until well combined and there aren’t any lumps left, then fold in the zucchini. 
6. Pour batter into the prepared loaf pan, spreading it with a spatula. Sprinkle with the 1/4 cup left over chocolate chips over the top, then bake for 45 – 50 mins until a toothpick comes out clean.
7. Let cool slightly in the pan before removing. Let cool completely, slice and enjoy!!!

Just a couple of notes:

• I didn’t squeeze the excess water out of the zucchini on purpose. I found that the batter needed the extra liquid.