Print
Ingredients
Scale
- 2 cups zucchini, shredded (not tightly packed)
- 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup, honey, or any liquid sweetener
- 1 tsp pure vanilla extract
- 1/2 cup cacao or cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole wheat or spelt flour
Instructions
- Place shredded zucchini in a colander to drain excess moisture.
- Preheat the oven to 375°F and line an 8×8 baking dish with parchment paper.
- In a bowl, whisk the egg, melted coconut oil, maple syrup, and vanilla extract.
- Mix in cacao powder, baking soda, and salt until smooth.
- Gently squeeze zucchini to remove moisture and fold into the mixture.
- Carefully add flour and mix until just combined.
- Pour batter into baking dish and level the surface.
- Bake for 25-28 minutes, checking doneness with a toothpick.
- Cool in the dish before transferring to a cooling rack and cutting into squares.
Notes
Ensure zucchini is well-drained to avoid sogginess.
Use high-quality cocoa powder for a richer flavor.
Do not overbake to maintain the fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5
- Sodium: 100
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 20