The recipe is adapted from the Joyful Healthy Eats website at

This is one of my favourite plant-based treats to whip up when I find a bunch of zucchinis on the discounted produce shelf. Even if they’re a little bruised or wilted, when you grate them to use in baking, no one would ever notice. I find that the zucchini, mashed banana, and grated apple all contribute to a rich, fudgy texture, with no need for eggs or butter. Incorporating naturally sweet veggies like zucchini, sweet potato or beets into your baked goods is a nice way to add nutritional value to your dessert.


Coconut oil to grease the pan

1/2 cup tahini

1/2 cup oat flour (grind rolled oats in a coffee grinder)

2 Tbsp ground flaxseed (you can also grind whole flaxseeds in a coffee grinder)

1/3 cup cocoa powder

1/4 cup unsweetened almond milk

1 cup grated zucchini

1/4 cup grated apple or applesauce

1 very ripe banana, mashed

1 tsp pure vanilla extract

2 Tbsp maple syrup

1 1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup dark chocolate chips

1/2 cup unsweetened coconut flakes

1/2 cup choice of toasted nuts: slivered almonds, walnuts, pecans, hazelnuts, etc.


1.Preheat oven to 350 degrees F.

2. Line an 8×8-inch baking pan with parchment paper, or grease with coconut oil.

3. In a large bowl, combine oat flour, flaxseed, cocoa powder, baking soda, cinnamon, and salt. Whisk together. Set aside.

4. In a medium bowl, mix tahini, almond milk, zucchini, apple, banana, maple syrup, and vanilla extract. Whisk together until well combined.

5. Add wet ingredients to the dry ingredients.

6. Fold in the dark chocolate chips, coconut flakes, and toasted nuts.

7. Pour the batter into your pan, using a spatula to level off the top.

8. Bake for 25-30 minutes or until a knife comes out clean.

9. Optional: serve with your favourite non-dairy ice cream.

Submitted by Sarah Bradley