Ingredients:

  • 1.5 cups (150g) almond flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.5 cup (110g) maple syrup
  • 1 cup (120g) finely shredded zucchini, squeezed dry
  • 0.25 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) sea salt
  • 0.5 cup (85g) dark chocolate chips
  • 0.25 cup (30g) chopped walnuts

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds into a clean kitchen towel and twist tightly over the sink to extract as much water as possible.
  2. Whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth. Stir in the squeezed zucchini until evenly distributed.
  3. Sift in the almond flour, cocoa powder, baking soda, and salt. Fold the mixture gently with a spatula until no streaks of flour remain.
  4. Fold in chocolate chips and walnuts. 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 until the edges are set but the center has a slight wobble.