Ingredients:

  • 1/2 cup melted coconut oil
  • 3/4 cup maple syrup
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and glossy.
  3. Stir the finely grated zucchini into the wet mixture until evenly distributed.
  4. Sift the cocoa powder, almond flour, baking soda, and salt directly into the bowl.
  5. Using a spatula, gently fold the dry ingredients into the wet mixture until no streaks of flour remain, being careful not to over-mix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 25–30 minutes until the edges pull away slightly and a toothpick inserted in the center comes out with a few moist crumbs.