This recipe is easy to pull together with a food processor or blender, but if you don't have one of those, no worries. You can mix the ingredients and blend in a bowl with a mixing spoon or mixer.I use a baking pan that is about 8 inches x 5 inches, however use any pan that you have that's close to this size (or a bit smaller).For the zucchini, I keep the green on and grate everything but the ends, however you can peel the green off if you prefer. And there's no need to squeeze the zucchini to get the excess water out.For the cocoa, you can use cacao in place of cocoa. Make sure to use natural, unsweetened cocoa, not Dutch processed cocoa. I recently lowered the amount of cocoa I use from 1/4 cup plus 1 tablespoon to just 1/4 cup, but if you liked it the old way, go for it.For sweetener, you can use honey in place of maple syrup or other liquid sweetener or low-carb liquid sweetener.I prefer grating the zucchini in my food processor, taking it out, and then adding all the ingredients. Alternatively, you can also use a hand grader for the grated zucchini. Totally up to you.And finally, some optional ingredients: almond oil: 1/4 teaspoon, 1/2 teaspoon cinnamon. Also, I sometimes add an extra tablespoon of maple syrup when I'm craving a bit more sweetness, which makes it a bit moister and sweeter.