Ingredients:

  • 1.5 cups (180g) Gluten-Free 1-to-1 Baking Flour
  • 0.5 cup (50g) almond flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) sea salt
  • 0.75 cup (150g) brown sugar
  • 0.5 cup (120ml) neutral oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (60ml) plain Greek yogurt
  • 2 cups (250g) finely shredded zucchini

Instructions:

  1. Grate the zucchini using the smallest holes of a box grater, then finely mince the shredded zucchini with a knife until it reaches a pulp-like consistency.
  2. In a medium bowl, whisk together the brown sugar, oil, eggs, vanilla, and yogurt until the mixture is smooth and slightly pale.
  3. In a separate large bowl, sift together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
  4. Slowly fold the wet ingredients into the dry ingredients, stirring until combined.