– 2 cups (306g) fine grated zucchini, strained well (~1.5-2 large zucchini) – 2/3 cup (218g) pure maple syrup – 1/2 cup (130g) plain kefir – 1/3 cup (96g) unsweetened applesauce – 2 Tbsp black coffee, room temperature – 1 tsp vanilla extract – 3 large eggs, room temperature – 1 cup (114g) almond flour – 1 cup (160g) white whole wheat flour (or regular all-purpose flour) – 1/4 cup (26g) unsweetened cocoa powder – 3 Tbsp black cocoa powder – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/3 cup (69g) chocolate chips, plus extra for garnish
1. Preheat oven to 350 degrees and spray a 9×5″ loaf pan with nonstick cooking spray. 2. Shred zucchini and place between paper towels to drain (I recommend two layers of paper towels!). Squeeze excess liquid out over the sink. 3. Combine zucchini, maple syrup, kefir, applesauce, coffee, and vanilla extract in a large bowl. 4. Add eggs and mix. 5. In a separate medium bowl, whisk flours, cocoa powders, baking powder, baking soda, and salt. 6. Mix wet and dry until just combined.
7. Fold in chocolate chips. 8. Pour into prepared pan and sprinkle with extra chocolate chips. 9. Bake 50-60 minutes or until a toothpick comes out mostly clean. 10. Cool for 30-45 minutes (this is important! If taken out of the pan too soon, it may fall apart). 11. Slice and enjoy!