I seriously dread coming up with names for my recipes. I go back and forth between cutesie adorable names and just straight out saying what the ingredients are. I need to hire one of those nail polish namer people (legit job) and have them start coming up with fun names for my recipe.
Until then…. You get Dark Chocolate Zucchini Cake Bars.
Raise your hand if you have an abundance of zucchini right now. Probably a lot of you. Maybe you grow your own or have a generous neighbor who only seems to plant zucchini, chances are you have a few zucchini floating around.
Sure, you could make some zoodles (this is one of my favorite quick recipes) and zucchini bread is a must. You could even get a little crazy and use zoodles in a dessert. Trust me, it isn’t gross. But how about cake bars? I thought about making it into a bread, and it does have a bread like quality but it also has the spongy texture of a cake. Plus it has dark chocolate.
That’s enough for me.
I didn’t make this in a cake pan, but you totally could and if you have a favorite frosting be my guest and frost this thing. Wow. That sounded really dirty. Oh well. So, if you can’t handle another slice of zucchini bread but still want something sweet, I suggest giving these cake bars a shot!
Dark Chocolate Zucchini Cake Bars
- 1 cup zucchini, shredded
- 1 very ripe banana (skin should be fairly brown and soft)
- 3 large eggs
- 1/4 cup avocado, cubed
- 3 tbsp maple syrup (more if you like a sweeter cake)
- 4 oz dark chocolate, roughly chopped (I used this bar) OR 1/2 cup dark chocolate chips
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- Lightly oil an 8 x 8 baking dish, or cake pan, and preheat the oven to 375. Combine the almond flour, coconut flour, baking powder, cinnamon, and salt in a large bowl. Whisk until fluffy.
- Place the banana, eggs, avocado, and maple syrup in a blender or food processor and blend until completely smooth. Pour the wet mixture into the dry and stir to combine. The batter will be stiff, don’t worry.
- Stir in the shredded zucchini and about half of the chocolate. Evenly spread the batter into the baking dish and sprinkle the rest of the chocolate on top. Bake for 25 minutes, rotating halfway through.
- Check the middle of the cake with a toothpick and if it comes out clean, let the cake cool completely before cutting and serving. If the center is still uncooked, bake for another five minutes.