Double Fudge Zucchini Loaf

Preheat the oven to 350F and grease a loaf pan. Add all of the wet ingredients (zucchini, eggs, granulated sugar, maple syrup, plain yogurt, olive oil, vanilla extract) to a bowl and mix or whisk until well combined. Then stir through both flours (almond flour, gluten free flour blend), cacao powder, sea salt, cinnamon, and baking powder. Fold the batter together until uniform. Stir through chocolate chips if using and transfer batter to the loaf pan. Bake for 40-45 minutes and let cool completely before icing with the chocolate icing. For the icing, mix together 1/2 cup melted chocolate (1/2 cup chocolate chips melted with 1 tbsp coconut oil). Pour this over top of the cooled loaf and let harden by setting the loaf in the fridge for 30 minutes. Slice and enjoy!