2heaped teaspoons baking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
50g(⅓cup)dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the zucchini, maple syrup, vinegar, salt, milk and ground walnuts to the same bowl .
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
Mix well, adding a splash more milk if it's looking too dry.
Add the chocolate chips and fold in gently .
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in the oven for around 35 minutes until risen and an inserted skewer comes out clean .
Once out the oven, leave to cool on a wire rack before cutting.
Tastes best fresh but keeps covered in the fridge for up to a few days.
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, replace it with 1 tablespoon of lemon juice.**To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you'll get nut butter!***Use refined sugar free chocolate chips for a refined sugar free version.