Ingredients:

  • 2 cups (240g) super-fine almond flour
  • 1/2 cup (45g) cocoa powder (unsweetened)
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (120ml) neutral oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) finely shredded zucchini, squeezed of excess water
  • 1/2 cup (120ml) Greek yogurt
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
  2. Grate the zucchini finely and place it in a clean kitchen towel; squeeze gently to remove excess water.
  3. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until no lumps remain.
  4. In a separate bowl, beat the eggs and brown sugar until pale, then stir in the oil, vanilla, and yogurt.
  5. Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the shredded zucchini.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes.
  7. Perform the toothpick test: insert a skewer into the center; it should come out with a few moist crumbs.
  8. Prepare optional ganache by melting the semi-sweet chocolate with heavy cream and pouring over the cooled cake.