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 teaspoon) and Baking Powder (1/4 teaspoon).
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 Egg (2), Coconut Oil (1/4 cup), Plain Greek Yogurt (1/4 cup), Dark Brown Sugar (1/2 cup) and Pure Vanilla Extract (1 teaspoon). 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 cup) 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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