Ingredients:

  • 2 cups (225g) shredded zucchini, squeezed dry
  • 1/2 cup (115g) melted coconut oil
  • 3/4 cup (165g) maple syrup
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 cup (120g) almond flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds into a kitchen towel and squeeze firmly over the sink until no more liquid escapes.
  2. In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Sift the cocoa powder, almond flour, baking soda, and salt into the wet mixture. Gently fold the dry ingredients in with a spatula until just combined.
  4. Stir in the squeezed zucchini and dark chocolate chips until evenly distributed.
  5. Pour the batter into a parchment-lined 8x8 pan. Bake at 350°F (175°C) for 20 minutes until the edges are set and the center has a slight wobble.