1-1/2 to 1-3/4 cup shredded zucchini (about 2 small or 1 large; mine was about 10 oz)
1 cup almond butter
1/3 cup honey
1/3 cup cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/3 cup mini chocolate chips (regular is fine, too. You can omit or use a brand like Enjoy Life for paleo)
- Preheat the oven to 350 and shred the zucchini. Err on the side of a little extra rather than skimping – I could press mine down to 1-1/2 cup, so it was a loosely packed/piled up 1-3/4 cup.
- Mix all ingredients in a mixing bowl until thoroughly combined. There’s no particular order or mixing method – just dump it all in and stir!
- Transfer the batter to a greased (or parchment-lined) 8×8 pan and bake 35-40 minutes or until the cake tests done (a toothpick will come out clean with maybe a few crumbs).
This recipe is adapted from my flourless chocolate chip zucchini snack cake