Cocoa Zucchini Cake

Cocoa Zucchini Cake
Adapted from a Sur la table recipe

3/4 cup extra-virgin coconut oil, heated until liquefied
1 cup pure maple syrup
1 tsp. sea salt
2 large eggs
1/2 cup Greek yogurt
4 cups shredded zucchini
1 tsp. vanilla extract
2 cups white whole-wheat flour
3/4 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped dark chocolate
1/2 cup raw pumpkin seeds

Preheat oven to 325 degrees. Spray a 9x13 baking pan (or loaf pan) with olive oil spray and dust with additional flour.

In a large mixing bowl, whisk together oil, syrup, salt, eggs, yogurt, zucchini and vanilla.

Sift flour, cocoa powder, baking powder and baking soda into the bowl with wet ingredients. Using a wooden spoon, mix just until combined and stir in chopped chocolate.

Transfer batter to greased & floured cake pan. Top with pumpkin seeds and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.