¾ cup dark chocolate chips ( I did not put these so have listed them as optional)
2 large eggs
¼ cup grapeseed or vegetable oil
¼ cup plain Greek yogurt
½ cup (100g) coconut palm sugar (or regular granulated sugar)
1 tsp pure vanilla extract
Instructions
Preheat oven to 350 and place rack in lower third of oven. Grease a 9 by 5 inch loaf pan.
Place the shredded zucchini on a couple paper towels to absorb some of the moisture. Use a paper towel on top as well. Don't squeeze too much of the water out. You still want some of the moisture in the zucchini for your baked good.
In a bowl, whisk the dry ingredients and chocolate chips if using.
In another bowl, whisk the eggs, oil, greek yogurt, sugar and vanilla together until well combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Do not over mix.
Fold in the zucchini into the batter and pour the batter in prepared baking pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool the bread completely in the pan on a wire rack, and slice only when it has completely cooled.
Leftovers can stay stored in an airtight container for 5 days.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/07/22/chocolate-zucchini-bread/