Got Zucchini?

HEAVENLY grain-free cake. Now you know what to do with all that zucchini!!!! Thanks to one of my clients and Pathways Cooks for the recipe.

Coconut oil or butter for greasing pan
1 cup creamy, unsweetened,
unsalted almond butter
1/3 cup pure Grade A maple syrup
¼ cup raw cocoa powder
1/4 tsp. fine sea salt
1 tsp. baking soda
1 large egg
1 tsp. pure vanilla extract
1 ½ cups peeled and shredded
zucchini (about 2 small)
1 cup dark chocolate chips

Preheat oven to 350 degrees. Grease 8×8” or 9×9” pan and line with unbleached parchment paper.

In a large bowl, combine the almond butter, maple syrup, cocoa powder, salt, egg, vanilla and baking soda until smooth.

Stir in the zucchini and chocolate chips.

Note: You can also add ½ cup chopped walnuts or pecans to the batter.

Pour into pan and bake until just set and a toothpick comes out clean or with dry crumbs – approximately 35-45 minutes for a 9×9” pan, 40-50 for an 8×8” pan.

Cool before serving.

 

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