Decadent Chocolate Zucchini Bread - KAT'S CLEAN KITCHEN

Ingredients

• 1 1/4 cup spelt, white, or oat flour ( I used 1 1/4 cup Pereg Blanched Almond Flour - Gluten Free, Keto Friendly, Finely Sifted - Wheat Free Flour)
• 1/4 cup cocoa powder (I used cocoa powder from a trip to Peru, but you can use Navitas Cacao Powder)
• 2 tbsp Dutch or additional regular cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt, just over level
• 2/3 cup sugar, unrefined or xylitol if desired
• 1 1/4 cup finely grated zucchini (gram measurements listed above)
• 1/2 cup plain yogurt, dairy free if desired ( I used Siggi's Icelandic Skyr Nonfat Yogurt, Plain)
• 1/4 cup oil, or additional yogurt for oil free ( I didn't add this, and added additional yogurt)
• 2 eggs or flax eggs (substitutions are listed above)
• 1 tbsp pure vanilla extract ( I used honey)
• 1/2 cup mini or regular chocolate chips, optional (I overdid the chocolate and used an entire bag of Ghirardelli semi-sweet!)