Dairy-free Chocolate Zucchini Loaf

This is a great way to treat yourself while having some veggies this holiday season!

Ingredients

• 1 and 1/4 cup flour (spelt, white, or oat – a gluten-free mix could work as well but I haven't tried yet)
• 1/4 cup + 2 tbsp cocoa powder
• 1/2 cup + 1 tbsp unrefined sugar
• 1/2 tsp baking soda or 1 tsp baking powder
• 1/4 tsp salt
• 1 cup finely grated zucchini (you want a packed cup of ~225g)
• 1/4 cup coconut oil
• 2 tsp pure vanilla extract
• 3/4 cup coconut milk (full fat) or 3/4 cup unflavoured coconut yoghurt or, if you're not dairy-free, 3/4 cup plain yoghurt
• 1/3 - 1/2 cup mini or regular chocolate chips (I use Enjoy Life's mini ones)

Optional Add-ins

• 1 tsp chia seeds mixed with 1 tbsp water
• 1 tbsp protein powder mixed with 1 tbsp water

Instructions

Preheat your oven to 350F and grease your loaf pan with a bit of (coconut) oil. Get your zucchini ready by grating manually or pulsing in a food processor.

Mix together all your dry ingredients and then all your wet ingredients. Once a smooth batter is formed, fold in most of your chocolate chips, saving some for sprinkling on top of your loaf.

Pour the batter into your loaf pan, top it off with the extra chocolate chips, and bake for 35 minutes on the centre rack + 5 more minutes with the oven turned off (don't open the oven door in between).

Let it cool completely, cover it up, refrigerate for at least 3 hours, and then enjoy it after that for the best smooth texture.

Makes 7-9 slices depending on how thin/thick you slice them.

Notes

If using coconut yoghurt, the loaf will have a more pronounced coconut flavor.