Makes 16 servings
Macros per slice: 278cal, fat 16g, carbs 29g, protein 6g, fibre 2g
1 ½ cups all-purpose flour
1 cup whole wheat flour
1/3 cup raw shelled hemp seeds
1/2 cup chopped walnuts (optional)
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar or coconut sugar
3/4 cup oil (avocado, canola or olive oil)
2 teaspoons vanilla
3 packed cups grated unpeeled zucchini
2/3 cup dark or semi-sweet chocolate chips (mini ones are best)
Preheat oven at 350 F.
Grease two small loaf tins and line with parchment paper. Alternately you can flour them after greasing to prevent the cake from sticking.
In a large bowl, stir together flours, hemp seeds, walnuts, cocoa, baking soda, baking powder, salt and sugar.
In a medium bowl, beat the eggs with a fork. Add the oil, vanilla and zucchini. Add to the dry ingredients and mix until just incorporated: fold in the chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked a toothpick comes out clean when inserted into the middle. Makes 2 loafs.