Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Prepare a loaf pan by lining with parchment paper or by greasing and flouring it with some of the gluten-free flour.
Step 3
In a large bowl, sift together the
Gluten-Free All-Purpose Flour (1 cup)
,
Unsweetened Cocoa Powder (1/2 cup)
,
Baking Soda (3/4 tsp)
and
Baking Powder (1/4 tsp)
.
Step 4
Whisk to combine then fold in
Semi-Sweet Chocolate Chips (3/4 cup)
. Set aside.
Step 5
In a medium bowl, combine the
Large Eggs (2)
,
Coconut Oil (1/4 cup)
,
Plain Greek Yogurt (1/4 cup)
,
Dark Brown Sugar (1/2 cup)
and
Pure Vanilla Extract (1 tsp)
. Whisk until smooth.
Step 6
Mix the wet mixture with the dry, stirring until well combined and there aren’t any lumps left.
Step 7
Shred the
Zucchini (1 1/2 cups)
a grater on the large side. Do not squeeze the moisture out of the shredded zucchini.
Step 8
Fold the shredded zucchini in with the prepared batter.
Step 9
Pour the batter into the prepared loaf pan, spreading it smooth with a spatula. Sprinkle with a generous pinch of
Coarse Kosher Salt (to taste)
along with the remaining
Semi-Sweet Chocolate Chips (1/4 cup)
.
Step 10
Bake for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Step 11
Wait ten minutes before removing from the pan and transferring to a cooling rack.
Step 12
Let cool completely, slice and enjoy!
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