Ingredients
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2 medium zucchini
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3 eggs
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¼ cup hemp seeds
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¼ cup walnuts
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½ cup avocado oil (or any neutral oil)
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½ teaspoon salt
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1/3 cup date caramel (or 3 dates, or 1/3 cup sugar)
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⅔ cup granulated sugar
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½ cup cocoa powder
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2 teaspoons vanilla paste
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Juice of ½ lemon (about 2 teaspoons)
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1½ teaspoons baking soda
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1 cup almond flour
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1½ cup bread flour or all-purpose flour
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1 cup chocolate chips (plus more for topping)
Directions
Preheat the oven to 350°F and line a 9 x 9 square metal pan with parchment paper.
- Trim the zucchini and cut it into 2” pieces.
- Add the zucchini, eggs, hemp seeds, walnuts, oil, salt, date caramel, sugar, and cocoa powder to a blender. Pulse until smooth.
- Add the vanilla, lemon juice, and baking soda, and blend again.
- Stir in the flour, then add ½ cup chocolate chips. Stir until just combined.
- Pour the batter into the prepared pan and sprinkle the reserved chocolate chips on top.
- Bake for 45-50 minutes, so the top springs back when you press lightly into it. Cut into slices and serve.
What You'll Need
What You’ll Need
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