A super fudgy chocolate zucchini cake that’s gluten-free, flourless, and perfectly moist every time.

Scale

1 ½ cups almond flour

½ cup unsweetened cocoa powder

1 cup coconut sugar

2 eggs

1 medium zucchini, grated

¼ cup melted coconut oil

1 tsp vanilla extract

½ tsp baking soda

¼ tsp salt

½ cup dark chocolate chips (optional)

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1. Preheat oven to 350°F (175°C). Line a baking pan with parchment.

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

3. In another bowl, whisk eggs, sugar, oil, and vanilla.

4. Fold in zucchini.

5. Combine wet and dry mixtures and add chocolate chips.

6. Pour into pan and bake 25–30 minutes until set.

7. Cool and serve.

Use finely grated zucchini for best texture.

Do not overbake—slightly underdone gives the best fudgy texture.

Top with dark chocolate glaze for an extra treat.