Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 0.5 tsp sea salt
  • 1 cup grated zucchini, squeezed dry
  • 0.5 cup plain Greek yogurt
  • 0.5 cup unsweetened applesauce
  • 0.33 cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 0.5 cup chopped walnuts
  • 0.33 cup dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
  2. Grate the zucchini using a medium-hole grater, place shreds in a clean kitchen towel, and gently squeeze out excess water.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until no clumps remain.
  4. In a large bowl, whisk the egg, maple syrup, Greek yogurt, applesauce, melted oil, and vanilla until smooth.
  5. Gently fold the squeezed zucchini into the wet ingredients.
  6. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Fold in walnuts or chocolate chips if using.
  7. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.