I wouldn't even call this bread. This recipe will beat out any cake or brownie recipe you've been using up until you've tried this one. Zucchini lives up to the hype of making baked goods extra moist without even noticing there is a hidden CUP of veggies in the mix. I made some swaps based on this recipe from Chocolate Covered Katie. I think you'll love it. Get the fudgey recipe below.
1 1/4 cup spelt, white, or oat flour ( I used 1 1/4 cup Pereg Blanched Almond Flour - Gluten Free, Keto Friendly, Finely Sifted - Wheat Free Flour)
1/4 cup cocoa powder (I used cocoa powder from a trip to Peru, but you can use Navitas Cacao Powder)
2 tbsp Dutch or additional regular cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, just over level
2/3 cup sugar, unrefined or xylitol if desired
1 1/4 cup finely grated zucchini (gram measurements listed above)
1/2 cup plain yogurt, dairy free if desired ( I used Siggi's Icelandic Skyr Nonfat Yogurt, Plain)
1/4 cup oil, or additional yogurt for oil free ( I didn't add this, and added additional yogurt)
2 eggs or flax eggs (substitutions are listed above)
1 tbsp pure vanilla extract ( I used honey)
1/2 cup mini or regular chocolate chips, optional (I overdid the chocolate and used an entire bag of Ghirardelli semi-sweet!)
Preheat the oven to 350 F. Grease a 9×5 loaf pan.
Mix together all dry ingredients in a large mixing bowl.
Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan.
Press some extra chocolate chips into the top if desired. Bake on the center rack 55 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow to cool, and enjoy!