INGREDIENTS
2 cups all-purpose flour (240g)
3/4 cup unsweetened cocoa powder (60g)
1 tsp baking soda
1 tsp salt
1½ cups sugar or xylitol for sugar-free (300g)
1 cup mini chocolate chips (optional)
1 cup shredded zucchini (160g)
1/2 cup oil or almond butter (96g)
1½ tbsp pure vanilla extract (22g)
1 cup water (240g)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking pan or two 8-inch pans.
- In a large bowl, whisk together the dry ingredients.
- Add the wet ingredients, including the zucchini, and stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cool before frosting or serving.