Ingredients
Scale
- 1 1/2 cups zucchini, shredded
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder
- 3 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup plain yogurt
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup shredded coconut
- 1/4 cup pecans, chopped
- 1/4 cup walnuts, chopped
- 3/4 cup dark chocolate (I used chopped Madecasse 70% Dark Cocoa Chocolate Discs)
Instructions
- Pre-heat oven to 350 F. Grease 9×5 loaf pan with butter and set aside
- Shred zucchini and place in a tea towel. Wring out all the water and set aside
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and espresso powder
- In a small bowl whisk together eggs, melted coconut oil, yogurt, brown sugar, white sugar and vanilla extract until well combined
- Add wet ingredients to dry ingredients and mix well. Mix in shredded coconut, pecans, walnuts and chocolate
- Pour batter into greased loaf pan and bake for 60-90 minutes or until a toothpick comes out clean when inserted in the middle. Cool on rack for 15-20 minutes.
Notes
Adapted from Sally’s Baking Addiction
- Prep Time: 15 minutes
- Cook Time: 1 hour
