Ingredients:

  • 1 cup (240ml) zucchini, peeled and steamed
  • 2 tbsp (30ml) coconut oil
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (95g) almond flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Place the steamed vegetables and 2 tablespoons of oil into a blender or food processor. Process on high until the mixture is completely smooth and velvety with no visible flecks.
  2. In a large mixing bowl, whisk the melted butter and sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract and the prepared vegetable puree until the batter is glossy.
  3. Sift in the cocoa powder, flour, baking soda, and salt. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined; do not overmix. Fold in the dark chocolate chips.
  4. Pour the batter into a parchment-lined 8x8 inch baking pan. Bake at 350°F (175°C) for 30–35 minutes until the edges are set and the center has a slight wiggle.