Ingredients:

  • 2 cups (225g) finely shredded zucchini, squeezed dry
  • 1 ½ cups (190g) white spelt flour
  • ¾ cup (150g) coconut sugar
  • ½ cup (120ml) unsweetened applesauce
  • ¼ cup (60ml) coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) sea salt
  • 1 tsp (2g) ground cinnamon
  • ¼ cup (60ml) Greek yogurt
  • 3 tbsp (22g) cocoa powder
  • 2 tbsp (25g) maple syrup
  • ¼ tsp (1g) espresso powder

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 13x18 inch rimmed baking sheet with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  3. In a large bowl, beat the eggs, vanilla, melted oil, and applesauce until smooth. Fold in the squeezed zucchini until evenly distributed.
  4. Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. In a small ramekin, whisk together the Greek yogurt, cocoa powder, maple syrup, and espresso powder to create the chocolate swirl.