Grain-free Chocolate Zucchini Cake Recipe and VIDEO
Ingredients
- coconut oil or butter for greasing pan
- 1 cup creamy unsweetened, unsalted almond butter, raw or roasted, or sunflower butter for a nut-free cake
- 1/3 cup pure Grade A maple syrup or raw honey
- ¼ cup raw cacao or cocoa powder
- ¼ teaspoon fine ground sea salt
- 1 teaspoon instant coffee powder optional
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups of shredded zucchini about 2 small
- 1 cup dark or semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
- In a large bowl combine the almond butter, maple syrup, cacao powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
- Stir in zucchini and chocolate chips.
- Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.
Notes
Notes: You can also add ½ cup chopped walnuts or pecans to the batter.