Just a quick post for this one. Pretty low on focus and energy reserves these days...

Sometimes, all you want need is a slice of something is undeniably chocolate, without being cloyingly sweet. And if you can hide some veggies in it, why not? Especially if those veggies help to make the loaf decadently moist.

plate with slices of chocolate loaf, next to empty tea cup

three empty tea cups

closeup of empty tea cups

Chocolate Zucchini Loaf with Coconut Oil and Coconut Sugar
Adapted from The Kitchn's Double Chocolate Zucchini Bread
makes 1 loaf

1/2 cup coconut oil, melted
1/2 cup coconut sugar
2 large eggs, room temperature
2 tsp vanilla
1/4 cup almond milk (or milk of choice)
2/3 cup cocoa powder
1 and 1/3 cup all purpose flour
Pinch of salt
2 tsp baking powder
2 cups coarsest grated zucchini
2 handfuls chocolate chips

Grease a large loaf pan and preheat the oven to 350 degrees.

In a bowl, soft together the cocoa powder, flour, baking powder, and salt.

In another bowl, whisk the coconut oil and sugar together until well mixed. Whisk in the eggs one at a time. Stir in the almond milk and vanilla.

Add the flour mixture and stir until just combined. Fold in the zucchini and chocolate chips.

Pour the batter into the loaf pan and bake for 50-60 minutes until a cake tester comes (mostly) clean.

Let cool in the pan for 10 minutes before removing to a wire rack. Let cool completely before slicing.

cup of tea in floral tea cup

three slices of chocolate zucchini loaf on plate

Pairs wonderfully with a cup of cream earl grey.