You won’t believe the amazing secret ingredient in this grain-free chocolate cake! It’s so chocolatey and delicious you’d never guess it’s grain-free.
Preheat the oven to 350F. Grease an 8- or 9-inch square pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.
Stir in the zucchini and chocolate chips.
Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving.