Ingredients:

  • 2 cups (240g) almond flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 3 large (150g) eggs
  • 1/2 cup (120ml) maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) finely grated zucchini
  • 1/4 cup (60ml) melted coconut oil
  • 1/4 cup (30g) cocoa powder
  • 3 tbsp (45ml) maple syrup
  • 1 tbsp (15ml) almond milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or loaf pan with coconut oil and line the bottom with parchment paper.
  2. Whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt in a large bowl until no clumps remain.
  3. Beat in the eggs, maple syrup, melted coconut oil, and vanilla extract until the batter is glossy.
  4. Gently fold in the grated zucchini using a spatula until evenly distributed; do not overmix.
  5. Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Whisk together the glaze ingredients (melted coconut oil, cocoa powder, maple syrup, and almond milk) until velvety.
  7. Pour the glaze over the cooled cake and let it set for 15 minutes before slicing.