Ingredients:

  • 1 cup unsweetened applesauce
  • 3 large eggs
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/2 cups finely shredded zucchini
  • 2 cups super-fine almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Grate the zucchini finely and squeeze lightly with your hands to remove excess water while keeping the shreds damp.
  3. In a large bowl, whisk together the eggs, maple syrup, applesauce, and vanilla extract until smooth and glossy.
  4. Stir in the shredded zucchini until evenly distributed.
  5. Sift in the almond flour, cocoa powder, baking soda, and salt. Fold gently with a spatula until no dry streaks remain.
  6. Fold in the semi-sweet chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 28–32 minutes until the edges are set and slightly pulling away from the sides, but the center remains slightly soft.