Method

• In a pot, put cut up pieces of zucchini with the water, bring to bowl then simmer until soft (around 5-10 mins). Drain of excess water.
• Use a stick blender in the pot to puree the zucchini then add in the chocolate and mix until chocolate is melted.
• Add the cinnamon, vanilla and tahini. Blend it all together then pour into a lined springform tin. Use a 20cm approx. size so you get a thicker cake. If you want it to be thinner, use a 30cm springform tin. 
• Put in the fridge to set overnight. 
• When ready to serve, sprinkle cocoa and add your favourite berries, serve with yoghurt/cream if desired