From Off The Wheaten Path
A delicious loaf of chocolatey goodness. Moist and nutritious. Not too sweet.
Preheat oven to 350°F. Prepare a loaf pan by lining with parchment paper or by greasing and flouring it with gluten-free all-purpose flour.
In a large bowl, sift together the flour, cocoa powder, baking soda & baking powder. Whisk to combine then fold in 3/4 cup of the mini chocolate chips. Set aside.
In a medium bowl, combine the eggs, coconut oil, yogurt, brown sugar & vanilla extract. Whisk until smooth.
Mix the wet mixture with the dry, stirring until well combined and there aren’t any lumps left.
Shred the zucchini with a grater on the large side. Do not squeeze the moisture out of the shredded zucchini. Fold the shredded zucchini in with the prepared batter.
Pour the batter into the prepared loaf pan, spreading it smooth with a spatula. Sprinkle with a generous pinch of coarse kosher salt along with the remaining 1/4 cup chocolate chips. Bake for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Wait ten minutes before removing from the pan and transferring to a cooling rack. Let cool completely, slice and enjoy!
* For Gluten-Free Flour: I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour.