A rich, moist, and healthy flourless chocolate fudge cake made with almond flour and zucchini. Naturally gluten-free and deeply satisfying.

Scale

1 ¾ cups almond flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 ½ tsp espresso powder

2 eggs

½ cup maple syrup or honey

¼ cup melted coconut oil

1 tsp vanilla extract

1 ½ cups grated zucchini

½ cup dark chocolate chips

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1. Preheat oven to 350°F and line an 8-inch pan.

2. Whisk almond flour, cocoa, baking soda, salt, and espresso powder.

3. In another bowl, mix eggs, maple syrup, coconut oil, and vanilla.

4. Combine wet and dry ingredients; fold in zucchini and chocolate chips.

5. Pour into pan and bake 35–40 minutes.

6. Cool before glazing.

Optional chocolate glaze: melt ½ cup dark chocolate chips with 1 tbsp coconut oil. Pour over cooled cake.