Chocolate Zucchini Pie on Whole Wheat Crust

Slice butter into small cubes and place in freezer to harden.
Prepare ice water: Pour water into bowl and place a few ice cubes in.
In a food processor, combine whole wheat pastry flour and salt and blitz to combine.
Spread butter cubes on top and pulse until combined to form a rough crumbles.
Pour in remaining water and continue to pulse until a ball of dough forms.
Transfer dough to lightly floured surface and flatten into a disk.
Wrap in plastic wrap and place in refrigerator for 30 minutes.

Place dough on lightly floured surface and roll into a 12 inch circle, turning about ¼ turn every few rolls.
Place rolled dough onto 9” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.
Crimp edges with a fork or shape by pushing the thumb of one hand into the thumb and index finger of the other hand on opposite edge of the dough. Do this all the way around.
Prick bottom of the crust with a fork.
Pre-bake crust for 10 minutes.

Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible using a clean cloth or paper towels.
Add all ingredients for filling - zucchini, cacao powder, yogurt, coconut oil, eggs, vanilla and stevia into a food processor and process until smooth, about 30 seconds.
Pour filling into pre-baked crust.
Bake for 40 minutes or until sides are golden-brown and top is set. Test with a toothpick.
Let cool completely and place in the fridge for a few hours to chill. Slice and enjoy!