| Yield: 10 slices | Time: 1 hour, 10 minutes | 

Ingredients

Wet ingredients

1 ¾ cup zucchini (shredded)

½ cup coconut oil (melted)

½ cup maple syrup

1 ½ teaspoon vanilla

Flax “Eggs”

2 tablespoons flax meal (ground)

6 tablespoons warm water  

(The flax meal and water can be substituted for 6 tablespoons of dairy-free yogurt in a neutral flavor.)

Dry Ingredients  

1 ½ cups whole wheat flour

⅓ cup cocoa powder

1 teaspoon cinammon

1 teaspoon baking soda

½ teaspoon salt

¼ cup walnuts (roughly chopped)

¼ cup dairy-free chocolate chips

Preparation

For the batter

In a large mixing bowl, add the zucchini, coconut oil, maple syrup, and vanilla, and stir until evenly combined. If using the dairy-free yogurt instead of the flax “eggs,” stir it in at this point.

If using the flax “eggs,” whisk together the flax meal and warm water in a small bowl. Let rest for approximately 5 minutes. The flax meal will absorb most of the water and form a gel-like consistency. Once the flax meal has reached this state, whisk it once more, then stir it in with the rest of the wet ingredients.

In a medium mixing bowl, combine the flour, cocoa powder, salt, cinammon, and baking soda. Mix until no lumps remain, then stir in the walnuts and diary-free chocolate chips.

Pour the dry ingredients into the large mixing bowl with the wet ingredients. Using a rubber spatula, fold the two mixtures together until no streaks or clumps of the dry mixture remain.

To bake

Using a scoop of coconut oil, grease a standard loaf pan, then pour the batter into the pan. If desired, top the loaf with extra walnuts and dairy-free chocolate chips.

Bake for 45-50 minutes or until an inserted toothpick or butter knife comes out clean.

Zero-waste tips

• Save any excess zucchini scraps in a sealed plastic bag or container to use later in a stir-fry or soup.

• Leftover nuts and seeds floating around your pantry? Swap them in for the walnuts for an extra seedy kick.

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