1/4 cup butter, melted and cooled
1/4 cup coconut oil
1/2 cup brown sugar
1/2 cup white sugar
3 large eggs (2 eggs + 1 egg white)
1 1/2 cups zucchini (packed)
1 tsp vanilla extract
128 grams Due North GF All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips
Bring eggs to room temperature by adding to a warm water bath for 5 minutes
1- combine flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
2- prepare zucchini by squeezing all of the moisture out of it and packing it to get 1 1/2 cups. Blot with paper towel to soak up any remaining moisture. Set aside
3- spray bread pan with nonstick cooking spray (makes 1 large loaf pan or 2 medium sized loaf pans). Set aside.
4- add 2 large eggs and 1 egg white to large bowl or stand mixer and beat for a couple of minutes
5- add white and brown sugars to eggs and using a paddle attachment, mix until well combined for about 3 minutes.
6- add coconut oil, butter, and vanilla extract and combine again.
7- add zucchini and mix
8- add flour mixture, do not over mix
9- fold in chocolate chips with spoon or spatula
10- place mixture into loaf pan
11- Wait to Bake – preheat oven to 350º (325º for convection oven)
12- cook for about 45-60 minutes (for large) until internal temperature is 210º
13- let sit for 5 minutes, then place on wire rack for cooling