This Zucchini Cake is easy to make and perfect for using up all that garden zucchini. Made with wholesome gluten-free and paleo pantry-friendly ingredients, it's a healthy and delicious snack to satisfy that sweet tooth craving!
In a large bowl, using a fork, mash the banana then beat in the eggs until combined. Add almond butter, maple syrup and vanilla and mix until smooth.
Place a large sieve over the bowl and sift in the baking soda, almond flour, cinnamon and salt and mix until the batter is uniform.
Grate zucchini using a box grater. Wrap the shredded zucchini in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the cake batter and stir to combine. Fold in the chocolate.
Spread evenly into prepared pan and top with walnuts and additional chocolate chunks (if desired). Bake for 26-32 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool on wire rack for 20 minutes, then remove from pan using the parchment paper and enjoy warm or allow to cool completely.