Ingredients

5 oz dark chocolate, 72% or higher cocoa content

1/4 c coconut oil

2 eggs

1/4 c raw honey

2 tsp vanilla extract

1/4 tsp almond extract

1 c blanched almond flour

1/4 c unsweetened cocoa powder

1 1/2 tsp baking soda

1/4 teaspoon salt

1 1/2 c shredded zucchini

Preparation

  1. Preheat oven 350 F. Grease 8 x 8 pan with coconut oil, dust with blanched almond flour. Set aside.
  2. In a double boiler, gently melt the chocolate. Add coconut oil and honey and mix. Set aside to cool.
  3. Combine eggs, vanilla, almond extracts. Add cooled chocolate mixture.
  4. Combine almond flour, cocoa powder, baking soda, salt. Pour in wet ingredients and mix.
  5. Using a food processor, shred the zucchini. Finely chop the shredded pieces (key).
  6. Fold zucchini into batter. Pour into prepared pan and bake 25 minutes, or until fully set. Allow to cool in pan for 30 minutes before cutting.