Name: grain-free chocolate zucchini cake - adapted from Pamela Salzman
Ingredients: coconut oil for greasing pan; 1 cup creamy (unsweetened, unsalted almond butter, raw or roasted); 1/3 cup pure Grade A maple syrup; ¼ cup raw cacao or cocoa powder; ¼ teaspoon fine ground Himalayan pink salt; 1 teaspoon baking soda; 1 large egg at room temperature; 1 teaspoon pure vanilla extract; 1 ½ cups of shredded zucchini (about 2 small); 1 cup chocolate chips ((dairy free and refined sugar free)

Ingredients

Scale

coconut oil for greasing pan
1 cup creamy (unsweetened, unsalted almond butter, raw or roasted)
1/3 cup pure Grade A maple syrup
¼ cup raw cacao or cocoa powder
¼ teaspoon fine ground Himalayan pink salt
1 teaspoon baking soda
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 ½ cups of shredded zucchini (about 2 small)
1 cup chocolate chips ((dairy free and refined sugar free)

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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, egg, vanilla, and baking soda and mix 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.