Ingredients:

  • 1.5 cups (150g) shredded zucchini, squeezed dry
  • 0.5 cup (110g) melted coconut oil
  • 0.75 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.5 cup (60g) almond flour
  • 0.5 tsp (2g) baking powder
  • 0.25 tsp (1.5g) sea salt
  • 0.5 cup (90g) dark chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of the box grater. Place the shreds in a clean kitchen towel and twist tightly over the sink to expel as much water as possible.
  2. In a large bowl, whisk together the melted coconut oil and coconut sugar until combined. Beat in the eggs and vanilla extract until the mixture looks glossy and slightly aerated. Fold in the squeezed zucchini until evenly distributed.
  3. Sift in the cocoa powder, flour, baking powder, and salt. Fold gently with a spatula until just combined. Fold in the dark chocolate chips.
  4. Pour the batter into a parchment-lined 8x8 inch baking pan and smooth the top.
  5. Bake at 350°F (175°C) for 25-30 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs attached.