In a large bowl, combine all the dry ingredients (almond flour, arrow root, baking soda and cacao powder).
Rince zucchini under cold water and cut off the ends. Measure the amount needed. Then you can either grate it or blend it.
If you choose to grate the zucchini: in a separate bowl, combine all the wet ingredients (maple syrup, oil, apple cider vinegar and grated zucchini). Stir.
If you choose to blend the zucchini: cut the zucchini in pieces. Transfer zucchini pieces to a small blender along with the maple syrup, oil and apple cider vinegar. Blend until smooth.
Then add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
Add the chocolate chips, putting aside about a tablespoon to sprinkle on top of the batter once in the tin.
Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Sprinkle the rest of chocolate chips.
Bake for about 30 minutes. And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.Bon appétit !
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are paleo compliant. If you are not on the paleo diet you can use potato or corn starch instead of arrowroot.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.