Ingredients:

  • 1.5 cups (190g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 0.5 cup (50g) Super-fine almond flour
  • 0.5 cup (45g) Unsweetened cocoa powder
  • 1 tsp (5g) Baking soda
  • 0.5 tsp (3g) Sea salt
  • 2 cups (240g) Finely shredded zucchini
  • 0.75 cup (150g) Coconut sugar
  • 0.5 cup (120ml) Melted coconut oil
  • 2 large (100g) Eggs
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 cup (120g) Greek yogurt
  • 0.5 cup (85g) Semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch pan and line it with parchment paper.
  2. Grate zucchini using the fine side of the grater. Measure exactly 2 cups (240g) without draining.
  3. In a large bowl, whisk together the GF flour blend, almond flour, cocoa powder, baking soda, and salt until no lumps remain.
  4. Add sugar, melted oil, eggs, vanilla, and yogurt to the dry ingredients. Stir until the batter is smooth and glossy.
  5. Gently fold in the shredded zucchini and chocolate chips using a rubber spatula until evenly distributed.
  6. Transfer the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 30–35 minutes until edges pull away slightly and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow the cake to cool before slicing.