Ingredients
Scale
- 1 1/4 cup (150 g) whole wheat pastry flour*
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs
- 2 medium-size ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (115 g) plain or vanilla Greek yogurt
- 1/2 cup (100 g) coconut palm sugar**
- 2 tsp vanilla extract
- 1 cup (115 g) shredded zucchini, lightly squeezed of excess liquid***
- ½ cup (85 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9×5 (23x13cm) loaf pan with oil or cooking spray. Set aside.
- In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Mix until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add the mashed bananas, Greek yogurt, coconut sugar, and vanilla, mixing until smooth. Gently fold in the shredded zucchini and chocolate chips.
- Slowly add the dry ingredients to the wet ingredients, mixing them together gently. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, using a spatula to spread it out evenly and smooth out the top. Sprinkle with additional chocolate chips, if desired.
- Bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from burning.
- Remove the loaf from oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely.
Notes
* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** You can sub this with regular brown sugar. *** I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.
- Prep Time: 15 mins
- Cook Time: 50 mins