Chocolate Zucchini Cake

Ingredients

• 1 cup creamy unsweetened almond or sunflower butter

• ⅓ cup pure maple syrup

• ¼ cup cocoa powder

• ¼ teaspoon salt

• 1 teaspoon instant coffee powder (optional)

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 teaspoon baking soda

• 1 ½ cups shredded zucchini (about 2 small)

• 1 orange, zested

• 1 lime, zested

• 1 cup dark chocolate chips, dairy-free as desired

• Coconut oil, for the pan

Preparation

Equipment Needed:

8- or 9-inch square pan; large bowl

Step 1

Preheat the oven to 350F. Grease the pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.

Step 2

In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.

Step 3

Stir in the zucchini and chocolate chips.

Step 4

Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving. Stores covered at room temperature for 1 day or refrigerated up to 4 days.