Ingredients

The following ingredients have 4 Servings
  • 1 cup natural almond butter (unsalted)
  • 1/3 cup pure maple syrup
  • 1/2 cup ripe mashed banana
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped vegan dark chocolate (more for topping if desired (chunks or chips work fine))
  • 2 cups shredded zucchini ((loosely packed, don’t squeeze out water))

Instruction

  • Preheat oven to 350 degrees F and grease a round 9x9 in baking pan with cooking spray (I lined mine with parchment paper as well for easy serving).
  • Whisk together almond butter, maple syrup, banana, and vanilla.
  • Stir in cocoa powder, baking soda, cinnamon, and salt until well combined.
  • Fold in chocolate chunks and zucchini until combined.
  • Place mixture into prepared pan and use a spatula to spread evenly.
  • Top with a handful of chocolate, if desired.
  • Bake for 30-35 minutes or until an inserted toothpick comes out *mostly* clean.
  • Allow cake to completely cool before slicing and serving.