Grain-Free Chocolate Zucchini Cake

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 10 servings

Ingredients

•  Coconut oil for greasing pan
•  1 cup unsweetened creamy almond butter or sunflower butter
•  ⅓ cup grade A maple syrup
•  ¼ cup cocoa powder
•  1 tsp instant coffee powder
•  ¼ tsp sea salt
•  1 tsp pure vanilla extract
•  1 tsp baking soda
•  1 egg
•  1 ½ cups shredded zucchini
•  ¼ cup dark chocolate chips

Directions

1.  Preheat oven to 350°F
2.  Grease 8x8 inch pan with oil or line with parchment paper
3.  In large bowl combine the almond butter, maple syrup, cocoa powder, coffee, salt, vanilla extract, baking soda, and egg until well combined.
4.  In a separate bowl, squeeze zucchini over bowl to remove excess moisture.
5.  Gently fold in zucchini and chocolate chips into large bowl.
6.  Pour batter into pan and bake until toothpick comes out clean. About 35-45 minutes depending on oven, do not overbake.
7.  Allow to cool before serving.

Nutrition Facts

Recipe Yields: 10 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.