½ Cup Coconut Sugar
¼ Cup Molasses
½ Cup Coconut Oil
1 Cup White Whole Wheat Flour
1 Cup Whole Wheat Flour
¼ Cup Cocoa Powder
2 Cups Shredded Zucchini
2 Teaspoons Vanilla Extract
1 Teaspoon Salt
1 ½ Teaspoon Baking Soda
Optional: Crushed Pecans for on top
Original recipe asks for 1 ½ Cups of Sugar. I did half that sweetness and used Coconut Sugar and Molasses instead. It also asks for 3/4 Cup of Vegan Semi-Sweet Chocolate Chips. I didn’t have any and honestly it doesn’t need it, but I’m sure will add some yummy gooey-ness to it if you did have some. We are not big sweet tooths and low/no sugar for the most part. This was a fun activity for our toddler and I, and for sure killed a chocolate craving I was having so if you are someone that has a sweet tooth, you can for sure add more sugar and chocolate chips!
Preheat the oven to 350ºF. Coat an 8×8 baking dish with oil of choice (I used coconut).
In a mixer combine sugar, oil, and flour until the mixture resembles wet sand.
Add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined.
(Hand stir in the chocolate chips.)
Pour the batter into the prepared pan and sprinkle the crushed pecans on top if you desire. Bake for 40 minutes or until a toothpick inserted in the centre comes out with moist crumbs clinging.
Remove from the oven and let cool on a wire rack. Cut into squares and serve.
Source: Sarien Slabbert
TRIED AND TESTED