Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line it with parchment paper).
• Grate 2 medium zucchini (about 2 cups before squeezing). Spread the grated zucchini in a single layer on a clean kitchen towel, cover with another towel, let sit 10 minutes, then gather the towel and squeeze out as much excess water as you can. Set the squeezed zucchini aside.
• In a large mixing bowl, whisk together the melted 1/3 cup coconut oil, 1/2 cup honey or maple syrup, 2 large eggs, and 2 teaspoons vanilla extract until combined.
• Stir the squeezed zucchini into the wet mixture until evenly distributed.
• In a separate bowl, whisk together 1 1/2 cups whole wheat pastry flour (or all-purpose flour), 1/2 cup almond flour (or an additional 1/2 cup whole wheat pastry flour), 1 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt.
• Add the dry ingredients to the wet zucchini mixture and stir gently until just combined (do not overmix).
• Fold in 1 cup semi-sweet or dark chocolate chunks until evenly dispersed.
• Pour the batter into the prepared loaf pan and smooth the top. Bake 50–60 minutes, or until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs.
• If the top is browning before the center is done, loosely tent the loaf with foil and continue baking until done.
• Remove the loaf from the oven and let it cool in the pan for at least 30 minutes before slicing.