Prep Time: 20 min.
Bake Time: 50 min.
Yield: 16 servings.


Wet Ingredients:
2 eggs
1 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup coconut oil, softened
1/2 cup packed brown sugar
1 teaspoon vanilla extract

Dry Ingredients:
1 1/2 cups whole- wheat flour
1 cup all- purpose flour, or gluten-free all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
2 cups grated zucchini
1/4 cup chopped walnuts (optional)
1/4 cup semisweet chocolate chips (optional)

Coconut oil or olive oil, for preparing the pan
All- purpose flour, for preparing the pan



1.) Preheat the oven to 325°F. Grease and flour a 9 x 9- inch baking pan.
2.) In a large bowl, whisk together the wet ingredients until thoroughly combined.
3.) In a separate bowl, sift the dry ingredients.
4.) Add the dry ingredients to the wet ingredients and stir together until just combined. Stir in the grated zucchini.
5.) Scrape the batter into the prepared pan and smooth out the surface. Top with the chocolate chips and chopped walnuts, if desired.
6.) Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Allow to sit at room temperature for 10 minutes, then cut and serve.