The first, a grain-free chocolate zucchini cake, with pure ingredients such as, almond butter, cocoa powder, and maple syrup, adapted from Pamela Salzman, who’s blog and cooking classes I greatly enjoy. The second, a double chocolate zucchini bread, from the beautiful Sweet Laurel’s blog, who actually inspired my floral decor on this cake. Sweet Laurel’s double chocolate zucchini bread is filled with goodness of coconut flour, loads of zucchini, and topped with deep dark chocolate glaze. Rather a triple chocolate zucchini bread. Soon, I will be sharing my photos and the recipe of Sweet Laurel’s double chocolate zucchini bread on this blog as well. So be sure to stay tuned.

Are you wondering if I ate both desserts by myself? No, I did not, although, I wanted to. However, I did enjoy a glorious slice from each of the bittersweet zucchini desserts. The next day, I took the rest to work. Having not been able to decide which I liked best, I thought I would rely on my co-workers to make the taste test. To my surprise, not a single person turned down my offer to try a slice from both grain-free chocolate zucchini desserts. I even had others coming over asking for a piece. These days, everyone is excited about trying a dessert that is grain-free, gluten-free, and most of all, refined sugar-free. Which of the two won the taste test? Neither. Not a single person could determine which they liked better. Deciding that both were equally delicious.

What I love love love about this grain-free chocolate zucchini cake, is that it is so quick and easy to make. It’s a one bowl wonder. No mixer required. Simply add your healthy ingredients to a bowl and mix with a wooden spoon. Pour in an 8 x 8 pan and bake. Unable to wait for the cake to bake, I gave into my urge, stuck my finger in the bowl and gave it a lick. Yum!

So, if you are craving chocolate like I was, you definitely need to give this grain-free chocolate cake a try. Not only is it great tasting and healthy, but chocolate is high in magnesium. Cravings for chocolate often indicate that your body is deficient in magnesium, which is a common deficiency. Plus, you get great benefits from zucchini too!

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grain-free chocolate zucchini cake - adapted from Pamela Salzman

Ingredients

• coconut oil for greasing pan
• 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted
• 1/3 cup pure Grade A maple syrup
• ¼ cup raw cacao or cocoa powder
• ¼ teaspoon fine ground Himalayan pink salt
• 1 teaspoon baking soda
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups of shredded zucchini, about 2 small
• 1 cup chocolate chips ( (dairy free and refined sugar free)

Instructions

• Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
• In a large bowl combine the almond butter, maple syrup, cacao powder, salt, egg, vanilla, and baking soda until smooth.
• Stir in zucchini and chocolate chips.
• Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.

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