Chocolate Zucchini Cake in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease your 8 inch round cake pan and line the bottom with parchment paper. Note: Lining the bottom is the only way to ensure a clean release.
2. Shred the zucchini using a fine grater. Place it in a kitchen towel, twist it, and squeeze firmly until all excess liquid is removed.
3. Whisk ground flaxseed meal and water in a small bowl. Let it sit for 5 minutes until a thick, gelatinous gel forms.
4. In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and sea salt. Whisk to remove any cocoa lumps.
5. Stir in the maple syrup, flax eggs, vanilla extract, and the squeezed zucchini. Fold gently with a spatula until the batter is a uniform deep chocolate brown.
6. Pour batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 30–35 minutes until the edges pull slightly from the pan and a toothpick inserted into the center comes out mostly clean.
8. Allow the cake to cool completely in the pan before removing. Note: Almond flour cakes are fragile when hot; cooling is mandatory.
9. Optional: Melt dark chocolate chips and coconut milk together in a small pot or microwave to create a glaze and pour over the cooled cake.