WHO DOESN’T LOVE CHOCOLATE CAKE? I know I always find myself holding back from indulging in the sweetness of a good late night-sweet but we all need a little “yum” sometimes. When I first stumbled upon this recipe I found myself both intrigued and confused of how incorporating a vegetable like zucchini could possibly translate into a tasteful dessert. To my surprise however I was quick to learn not to judge a recipe by its ingredients. The result? A protein packed grain-free dessert that both my kids and I can enjoy without the hour delayed regrets that often follow sugary indulgence.
by Pamela Salzman
Makes 1 8 x 8 or 9 x 9-inch cake
- coconut oil or butter for greasing pan
- 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted
- 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
- 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 over bake. 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: You can also add ½ cup chopped walnuts or pecans to the batter.