Feeding nutrient-filled vegetables to my three-year-old is one of my greatest strengths. No one would ever guess that this cake has two zucchinis, no butter, and no sugar, but that's the magic of a mom in a kitchen. Tahini serves as the fat—a necessary ingredient for a moist crumb—and the maple syrup and dates give it just the right amount of sweetness. Top with flaky sea salt for a cake decadent enough for dessert, but healthy enough for breakfast.
Ingredients
2 zucchini, ends cut off and chopped into inch-long pieces
Line a loaf pan with parchment paper and preheat the oven to 350F.
Mix all ingredients except the chocolate chips together in a high-powered blender until smooth. I started with the zucchini, cocoa powder, and eggs, blended, then added the remaining ingredients. Blend until smooth.
Fold half the chocolate chips into the batter.
Pour the batter into the loaf pan.
Cover the top with the remaining chocolate chips.
Cook for 45 minutes to an hour until a toothpick inserted comes out clean. Sprinkle with flaky sea salt and slice to serve.
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