Zucchini Chocolate Soufflé

This dairy-free, flourless chocolate soufflé tastes fluffy and decadent, but it has a little secret ingredient: zucchini. This is a great way to sneak in a vegetable while enjoying a sweet treat. This soufflé is also gluten-free and dairy-free, making it a great choice for people with sensitive stomachs. It’s also quick to prepare, and you can even make an individual portion if you ever feel like treating yourself.

Makes 4 soufflés

1⁄2 tablespoon coconut oil

5 tablespoons unsweetened almond milk, divided

4 tablespoons maple syrup

4 tablespoons cocoa powder

2 large cage-free egg yolks

1 medium zucchini

4 cage-free egg whites

2 tablespoons coconut sugar

Ingredients for Chocolate Sauce

4 tablespoons coconut oil

2 tablespoons maple syrup

4 tablespoons cocoa powder

  1. Preheat oven to 375°F. Grease 4 small ramekins with coconut oil.
  2. In a small saucepan, heat 3 tablespoons almond milk until just below a boil. Add maple syrup and cocoa powder and stir for 1–2 minutes or until mixture gets smooth. Add egg yolks and stir in for 1–2 minutes. Remove from heat.
  3. Cut zucchini in half crosswise and slice off both ends. Spiralize using a small-noodle blade. If your noodles come out long, break them up into smaller pieces so they can be separated into the soufflés.
  4. Return saucepan to low heat and add zucchini to saucepan along with remaining 2 tablespoons almond milk. Stir until zucchini is evenly coated. Remove from heat.
  5. In a medium bowl, add egg whites and coconut sugar. Whip until frothy. Fold 1⁄2 of egg white mixture into chocolate mixture. Then fold the batter into the rest of the egg whites. Transfer batter to ramekins, filling about 1⁄2–3/4 full.
  6. Place in the oven and bake for 25–30 minutes. In a small bowl, combine 4 tablespoons coconut oil with 2 tablespoons maple syrup and 4 tablespoons cocoa powder. Transfer to a saucepan to warm on low heat for 1 minute. Pour over soufflés and serve warm.