Ingredients:

  • 1.5 cups (190g) almond flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (3g) sea salt
  • 0.5 cup (120ml) unsweetened applesauce
  • 1/3 cup (80ml) pure maple syrup
  • 2 large eggs (100g)
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) melted coconut oil
  • 2 cups (220g) grated zucchini (lightly pressed)
  • 0.5 cup (85g) dark chocolate chips (70% cocoa or higher)
  • 0.5 cup (60g) chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper. Grate the zucchini using the medium hole of a box grater, then place shreds in a paper towel and press gently for 10 seconds to remove excess surface water.
  2. In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Create a well in the center and pour in the unsweetened applesauce, maple syrup, eggs, vanilla extract, and melted coconut oil. Whisk until the batter is smooth.
  3. Using a silicone spatula, gently fold in the pressed zucchini, dark chocolate chips, and chopped walnuts. Stir only until just combined to maintain a tender crumb.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 15 minutes before transferring to a wire rack.