Ingredients:

  • 2 cups (250g) whole wheat pastry flour
  • 1/2 cup (60g) unsweetened cocoa powder
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (115g) melted coconut oil
  • 2 large eggs
  • 1/2 cup (120ml) plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (225g) finely shredded zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and line the bottom with parchment paper.
  2. Grate the zucchini using the fine side of the grater; gently squeeze out excess water if necessary, but do not wring dry.
  3. In a large bowl, whisk together the flour, cocoa powder, coconut sugar, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
  4. In a medium bowl, beat the melted coconut oil, eggs, Greek yogurt, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
  6. Gently fold in the shredded zucchini and chocolate chips until evenly distributed.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake for 35–40 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Remove from oven and let the cake rest and cool on a wire rack.