1 cup almond butter
⅓ cup maple syrup
¼ cup cacao powder
¼ tsp salt
1 tsp vanilla extract
1 tsp baking soda
1 egg
1 ½ cups zucchini, shredded
1 cup chocolate chips
coconut oil, to grease
Mixing bowl
Fork
8 x 8 inch baking pan
Pastry brush
Spatula
Knife
PREHEAT oven to 350℉
GREASE pan with coconut oil using brush
ADD almond butter, maple syrup, cacao powder, salt, vanilla extract, baking soda, and 1 egg to a medium bowl
MIX ingredients until smooth
STIR in zucchini and chocolate chips
POUR mixture into baking dish (If you like a cakey consistency, use an 8x8 pan. If you like a brownie consistency, use a 9x9 pan)
BAKE in oven for 40 minutes
SERVE the cake warm
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).