Ingredients:

  • 2 cups (180g) rolled oats
  • 1.5 cups (225g) grated zucchini, squeezed dry
  • 0.5 cup (120ml) unsweetened applesauce
  • 1/3 cup (80ml) pure maple syrup
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (3g) sea salt
  • 3 tbsp (25g) unsweetened cocoa powder
  • 0.5 cup (90g) dark chocolate chips

Instructions:

  1. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water until it feels like a damp sponge.
  2. Place 1 cup of oats, squeezed zucchini, applesauce, maple syrup, eggs, and vanilla into a blender. Pulse until the mixture is a smooth, pale-green emulsion.
  3. Pour the blended mixture into a bowl. Stir in the remaining 1 cup of whole oats, baking powder, cinnamon, and salt. Fold in the cocoa powder and chocolate chips until just combined.
  4. Spread the batter evenly into an 8x8 inch parchment-lined baking pan. Bake at 350°F (175°C) for 25-30 minutes until set and golden.