CHOCOLATE ZUCCHINI CAKE
THE. MOST. IRRESISTIBLE. CAKE. EVER.
I promise, this won't disappoint.
This cake is rich in chocolate and grain-free because of the zucchini!
It seems a bit odd to eat a chocolate cake and see little green pieces, but it's so worth it.
PREHEAT oven to 350℉ and grease your pan or line it with parchment paper.
COMBINE almond butter, maple syrup, cacoa powder, salt, coffee powder, baking soda, egg, and vanilla extract until smooth.
STIR in zucchini and chocolate chips.
POUR into a pan.
BAKE for 40 minutes.
SERVE and try not to finish it all in one sitting :)
STORAGE: Store any leftovers in an airtight container for 3-4 days on the counter, a week in the refrigerator, and up to 3 months in the freezer (my favorite).
SUBSTITUTIONS: Use any nut butter you'd like. | Use honey instead of maple syrup.
TIPS: The cake tastes even better the following day out of the fridge or freezer!
If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.