Chocolate Zucchini Slice like a Fudge.

  • 180 g Almond Milk
  • 140 g monk fruit sweetener
  • 300 g plain flour (mix flours, whole wheat, rice flour, buckwheat, sorghum)
  • 60 g cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • 250 g zucchini, cut into pieces (3-4 cm)
  • 80 g walnuts (optional)
  • 5 eggs (2 egg yolks and 3 whites)
  • A few dark chocolate nibs



per 1 portion

Calories 500kj / 133.1 kcal

Protein 6.3 g

Carbohydrates10 g

Fat 3 g

Saturated Fat 1 g

Fibre 2.1 g

Sodium 476.7 mg


  1. Preheat oven to 180°C. Grease an 8-hole muffin trayor loaf tray and set aside.
  2. Place monk fruit sugar into mixing bowl and mix (in your thermo and mix 5 sec/speed 9)
  3. Add flour, cocoa, bicarbonate of soda, baking powder, salt and cinnamon and mix 5 sec/speed 5. Transfer into a bowl and set aside.
  4. Place zucchini and walnuts (optional) into mixing bowl and chop 2-3 sec/speed 5 or until evenly chopped. Scrape down sides of mixing bowl with spatula.
  5. Add almond milk and eggs and combine.
  6. Add reserved flour and cocoa mixture and combine.
  7. Scrape down sides of mixing bowl with spatula and repeat combining for 60 secs.
  8. Transfer into prepared mini loaf tray and bake for 25-30 minutes (180°C) or until a wooden skewer inserted into the centre of each loaf comes out clean. Cool loaves in tray for 15 minutes, then transfer to a wire rack to cool completely (approx. 30 minutes). Cut each loaf in half before serving





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