Ingredients:

  • 2 cups (200g) almond flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) erythritol
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1g) salt
  • 1 cup (110g) finely grated zucchini, squeezed dry
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (85g) sugar-free chocolate chips

Instructions:

  1. Grate the zucchini using the fine side of a box grater.
  2. Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips.
  3. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt until no clumps remain.
  4. Stir in the melted butter (ensure it is not boiling to avoid scrambling the eggs), eggs, and vanilla extract until a smooth, thick paste forms.
  5. Gently fold in the squeezed zucchini and sugar-free chocolate chips using a spatula until evenly distributed.
  6. Spread the batter into a parchment-lined 8x8 inch baking pan, smoothing the top with a spatula.
  7. Bake at 350°F (175°C) for 20-22 minutes until edges are firm and the center is slightly set but still has a slight jiggle.