Sourdough Chocolate Zucchini Bread

Ingredients:

• 3/4 c (170g) Fed Sourdough Starter
• 3/4 c (225g) Maple Syrup or Honey
• 6 T (75g) Coconut Oil, Melted
• 2 Large Eggs
• 1 1/2 t Vanilla Extract
• 1 1/2 c (180g) All-Purpose Flour
• 1/3 c (35g) Cocoa Powder
• 1/2 t Baking Soda
• 1 t Baking Powder
• 1 t Salt
• 2 c (250-300 g) grated zucchini, squeezed of moisture
• 3/4c (150g) chocolate chips

Directions:

1. Preheat oven to 350 F. Lightly grease, and/or line a loaf pan with parchment paper.
2. In a large bowl add the Sourdough Starter, Maple Syrup, Coconut Oil, Eggs, and Vanilla Extract, mix to combine.
3. In a separate bowl combine all of the dry ingredients; Flour, Cocoa Powder, Baking Soda, Baking Powder, and Salt. Add to the wet mixture, stir until just combined.
4. Gently stir in the grated zucchini and chocolate chips.
5. Add the batter into the prepared loaf pan, and bake for 45 minutes. Checking for doneness with a toothpick around 40 minutes.
6. Remove the pan from the oven and allow the cake to cool in the pan for 15 minutes. Transfer the cake from the pan to a cooling rack and allow to cool completely.
7. Enjoy!