1cupshredded zucchini *remove excess moisture with a paper towel
½teaspoonbaking soda (non-reactive, but technically not Paleo)
¼ cup + 1 tablespoonDutch process cocoa powder
2tablespoonolive oil can also use coconut oil
¼cup + 1 tablespoonraw honey
½cupdairy-free chocolate chips*optional
Pre-heat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
Add your zucchini to a food processor and process. Remove excess moisture from zucchini by gently squeezing it with a paper towel. You don’t want to squeeze it completely dry, you just do not want it sopping wet. Clean your food processor, dry it and prepare it for your dry ingredients.
Whisk your flour, baking powder, and salt together. Add it to your food processor along with the cocoa powder. Add your eggs, oil, honey, and vanilla extract to the food processor and pulse to combine.
Pour your batter into your prepared loaf pan.
Place it in the oven for 35-40 minutes. Use a toothpick inserted into the center of the loaf to ensure it is done. Once done, sprinkle the top with the 1/2 cup of dairy-free chocolate chips. Return to warm oven for 1 minute to slightly warm/melt the chips.
Nutritional values may vary and are meant to be a guide. Nutritional facts guide includes the chocolate chips which are optional.