MONDAY 11-30-15


Cocoa Zucchini Cake

Looking for a great way to use up all of those zucchini that are in the garden? This is a fantastic recipe to curb all your sweet cravings and get your greens in at the same time. I always have so many extra zucchini and can’t ever figure out what to do with the abundance. Well, this cocoa zucchini cake is a perfect solution. The cocoa zucchini cake is surprisingly moist due to the moisture content in the zucchini. Enjoy and Mangia!


1 ½ cups almond flour
½ cup cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda

2 tablespoons coconut oil
2 eggs
1/3 cup honey
½ teaspoon vanilla
1 cup zucchini, grated


Preheat oven to 350 degrees. Grease an 8 inch round pan and set aside. In a medium size bowl, combine all dry ingredients and stir to combine.

In a separate bowl combine all wet ingredients and stir to combine. With a hand mixer, slowly add dry ingredients to wet until all is combined. Your batter should be a bit lumpy due to the zucchini texture.

Pour batter into a greased 8 inch round pan. Bake at 350 degrees for 35-40 minutes. Poke the center of the cake with a toothpick or fork and make sure the center is done. Let cool for 1 hr. I topped mine with fresh raspberries…but you pick your topping!









400 m run
10 lat pull downs w pvc
10 squats
10 situps
3 wall walks

STRENGTH (Focus on depth and form)
Training Max 90%
40% x 5
50% x 5
60% x 5




20 min amrap
3 Power Cleans 120/185
5 Wallballs 20/14





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