Step 1

Preheat the oven to 350F and line a 9″ loaf pan with parchment paper.

Step 2

Prepare the zucchini first. Grate the zucchini and pat dry. You should have soaked up most of the water. I to put it in a clean dish towel and place a heavy bowl on top to hold it down while I whisk together the dry ingredients. When you measure the zucchini again, it should weigh around 110 grams.

Step 3

In a large bowl, whisk together the flour, coconut sugar, coca powder, baking powder, and baking soda.

Step 4

Add in the dairy-free milk, unsweetened applesauce, vegan butter, and vanilla extract. Mix together until the dry ingredients are fully incorporated into the wet, but be careful not to over mix.

Step 5

Fold in the zucchini and chocolate chips.

Step 6

Pour the batter into the loaf pan. Top with extra chocolate chips if desired, and bake for 50-55 minutes, or until the toothpick comes out clean.

Step 7

Let the loaf cool in the pan for 15 minutes for removing and slicing.

Step 8

Serve warm. To store, slice and place into an airtight container. Store at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 3 months.