AuthorNaturallyLTCategoryDessertDifficultyIntermediateBegin by preheating the oven to 350º F. Lightly grease a 9×5 loaf pan with coconut oil. Then grate the zucchini or shred it by using a large food processor.
Stir together all dry ingredients in a large mixing bowl. In a separate bowl, combine the wet ingredients. Then stir the wet mixture into the dry mixture to form a batter.
Then smooth the mixture into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If you can, I recommend letting the bread sit in the refrigerator until the next day, as the flavor and texture are both so much better.
Ingredients
Directions
Begin by preheating the oven to 350º F. Lightly grease a 9×5 loaf pan with coconut oil. Then grate the zucchini or shred it by using a large food processor.
Stir together all dry ingredients in a large mixing bowl. In a separate bowl, combine the wet ingredients. Then stir the wet mixture into the dry mixture to form a batter.
Then smooth the mixture into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If you can, I recommend letting the bread sit in the refrigerator until the next day, as the flavor and texture are both so much better.
