1cupsemi-sweet chocolate chipsplus extra for topping
Instructions
Wash and dry your zucchini. Chop them into chunks and puree for 60 seconds in a food processor.
Transfer the mixture to a mesh strainer, cheesecloth, or nut milk bag and squeeze as much water as you can out. (This will take a few minutes. Just keep squeezing. You'll be left with a very thick green paste.)
Measure out 1 cup of the zucchini paste. If you have any extra, you can discard it or save for a smoothie! Set the 1 cup zucchini paste aside.
Preheat your oven to 350 degrees.
In the bowl of a stand mixer, combine the 1 to 1 gluten free baking flour, cocoa powder, baking soda, baking powder, and coconut sugar. Mix briefly to fully combine.
Next, add the eggs, milk, melted butter, vanilla extract, and zucchini mash.
Mix on medium speed for 30-45 seconds until combined.
Stir the chocolate chips in by hand until mixed through.
Pour the batter into a parchment lined loaf pan.
Bake for 60-75 minutes until a knife inserted in the middle comes out clean. Enjoy!
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.