Ingredients:

  • 1.5 cups (150g) finely grated zucchini, squeezed
  • 0.5 cup (120ml) pure maple syrup
  • 0.5 cup (125g) creamy almond butter
  • 1 tsp (5ml) vanilla extract
  • 1 cup (96g) superfine almond flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) sea salt
  • 0.5 cup (85g) dark 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 using the smallest holes on a box grater and lightly squeeze out excess moisture using a paper towel.
  3. In a large mixing bowl, stir together almond butter, maple syrup, and vanilla extract until the mixture is smooth and glossy.
  4. Fold the grated zucchini into the wet base until evenly distributed.
  5. Sift in the almond flour, cocoa powder, baking soda, and salt. Stir with a spatula until combined, taking care not to overmix.
  6. Fold in the dark chocolate chips and spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  7. Bake for 20-22 minutes until the edges are set and matte, but the center still has a slight jiggle.
  8. Remove from the oven and cool in the pan for 30 minutes, then chill in the refrigerator for 2 hours to set the fudgy texture.