Ingredients

The following ingredients have 4 Servings
  • 2 cups zucchini, grated
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat pastry flour)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)

Instruction

  • Preheat oven to 350 degrees and grease an 8 inch square baking pan.
  • Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
  • In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
  • In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
  • Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
  • Pour the batter into your prepared pan.
  • Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely.