1cupshredded zucchiniliquid removed; about 1 medium zucchini
½cupsemisweet chocolate chipsplus more for topping
½cuppacked brown sugar
Wet Ingredients
3tablespoonsunsalted buttermelted
¼cupmaple syrup
2large eggs
1cupmashed banana
1cupunsweetened plain almond milk
Instructions
Preheat the oven to 350ºF and prepare a standard loaf pan by spraying it with non-stick cooking spray or lining it with parchment paper.
Grate the zucchini using a coarse cheese grater, leaving the skin on. Squeeze out excess moisture from the grated zucchini until you have 1 cup.
In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and shredded zucchini. Set aside.
In another large bowl, use a hand mixer to cream together the brown sugar, melted butter, and maple syrup. Add the eggs and mashed banana, and mix well.
Add the dry ingredients to the wet ingredients and mix until combined. Stir in the almond milk, then fold in the chocolate chips.
Transfer the batter to the prepared loaf pan and bake for 30 minutes at 350ºF.
Cover the bread with a tent of tin foil and bake for an additional 25-30 minutes until done.
Check for doneness by inserting a toothpick into the bread – it should come out clean when it's done.
Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
You can leave the skin on the zucchini for color and nutrition, but feel free to peel it if preferred.