– ⅓ cup melted coconut oil or extra-virgin olive oil – ½ cup honey – 2 egg – 1 cup pumpkin purée – 1 teaspoon vanilla extract – ½ teaspoon salt – ½ teaspoon cinnamon, plus more to swirl on top – ½ teaspoon ginger – ¼ teaspoon nutmeg – ¼ teaspoon allspice or clove – 1 ¾ cups whole wheat pastry flour or regular whole wheat flour – Optional- ⅓ to ½ cup rinsed millet – 1 teaspoon baking soda* – ¼ cup hot water* – Optional- turbinado (raw) sugar for sprinkling on top
Grease an 8-inch square baking pan and preheat oven to 350. Grate courgette. Put in a mesh colander and squeeze with a towel to remove moisture. Refluff with a fork.
Mix oil, eggs, honey, and vanilla in a large bowl. Mix in zucchini. Mix the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder, and cinnamon) in a smaller bowl.
Add the dry mix to the wet mix with the zucchini. Add the chocolate chips and stir just until everything is mixed together. Put the batter into the pan that has been prepared.
Bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Mine was done after 30 minutes. Allow to cool completely.