Ingredients

The following ingredients have 12 Servings
  • 3/4 cup shredded unpeeled zucchini
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup avocado oil
  • 1 medium ripe banana, mashed ((about 1/2 cup))
  • 1.5 cups all-purpose flour ((180 grams))
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3-1/2 cup chopped nuts: walnuts or pecans
  • 1/4-1/3 cup chocolate chips ((dark or semi-sweet))
  • 3 oz chocolate chips
  • 1/4-1/2 tsp coconut oil

Instruction

  • Pre-heat oven to 350° F.
  • If you haven't already, use the coarse side of a cheese grater to shred your zucchini. Measure out 3/4 cup and, using a cloth dish towel, wring out the extra moisture from the squash. Set aside.
  • In a large bowl, beat eggs then add in sugar and oil.
  • Add bananas and mix well.
  • Combine your flour, cocoa powder, baking powder, baking soda and salt.
  • Stir flour mixture into egg mixture.
  • Fold in in zucchini, nuts, and chocolate chips until just until combined.
  • Pour into a greased 9-in. by 5-in. loaf pan . Bake at 350°F for 50-55 minutes or until a toothpick comes out clean. Times will vary by altitude and oven temperament. Cool for 10 minutes
  • Remove bread from pan to wire rack and cool completely.
  • For chocolate drizzle, melt your chocolate and coconut oil in 15-second increments in the microwave, until melted, stirring between each. Drizzle over bread with a spoon.
  • Slice. Serve. Faceplant.