Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cups finely shredded zucchini, squeezed dry
  • 1/2 cup neutral oil
  • 3/4 cup coconut sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. Preheat the oven to 350°F (175°C).
  3. In a large bowl, whisk together the neutral oil, coconut sugar, and vanilla extract until smooth.
  4. Stir in the eggs and the squeezed zucchini.
  5. Sift the whole wheat pastry flour, cocoa powder, baking soda, and sea salt directly into the wet mixture.
  6. Fold gently with a spatula until no streaks of flour remain; do not overmix.
  7. Pour the batter into a parchment-lined 8x8 inch baking pan.
  8. Bake for 30–35 minutes until the edges are set and slightly pulling away from the sides, but the center still has a slight wobble.