Ingredients:

  • 1.5 cups grated zucchini (approx. 225g)
  • 2 large eggs, room temperature
  • 120ml avocado oil
  • 1 tsp pure vanilla extract
  • 150g super-fine almond flour
  • 45g unsweetened cocoa powder
  • 150g coconut sugar
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 90g semi sweet chocolate chips

Instructions:

  1. Preheat your oven to 180°C and line an 8x8 inch pan with parchment paper.
  2. Grate 225g of zucchini using the fine side of a box grater. Note: Do not squeeze the liquid out.
  3. Whisk the 2 eggs with 150g of coconut sugar until the mixture looks pale and frothy.
  4. Slowy pour in the 120ml of avocado oil while whisking constantly.
  5. Sift together the 150g of almond flour, 45g of cocoa, 1 tsp baking soda, and 0.5 tsp sea salt.
  6. Gently fold the dry ingredients into the wet until no streaks of flour remain.
  7. Stir in the grated zucchini until it is fully incorporated into the dark batter.
  8. Fold in 90g of semi sweet chocolate chips for extra pockets of melted joy.
  9. Pour the batter into the prepared pan and smooth the top with a spatula.
  10. Bake for 25 minutes until the edges are set and the top is glossy.