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  • 2 cups zucchini, grated

  • ½ cup melted coconut oil

  • ½ cup honey

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole wheat pastry flour

  • ¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour)

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon salt

  • 1 ½ teaspoon baking powder

  • ½ teaspoon cinnamon

  • 1 ½ cups (12 ounces) semi-sweet or dark chocolate chips



  1. Preheat oven to 350 degrees and grease an 8 inch square baking pan.

  2. Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.

  3. In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.

  4. In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).

  5. Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.

  6. Pour the batter into your prepared pan.

  7. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely .

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