Paleo Chocolate Chip Zucchini Bread
Ingredients
-
1¾
cup
almond flour
-
¼
cup
cacao powder
-
¼
cup
melted coconut oil
-
½
cup
almond butter
-
2
large
eggs
-
¾
cup
dairy free chocolate chips
-
¼
cup
extra dairy free chocolate chips for topping
-
½
cup
maple syrup or coconut sugar
-
1
tsp
baking soda
-
2
medium
zucchini, grated
-
a pinch
sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line a loaf pan with parchment paper, oiling the inside first.
- Grate the zucchini and press it between paper towels to remove excess moisture.
- In a medium bowl, whisk together almond flour, cacao powder, baking soda, and sea salt.
- In a blender, combine melted coconut oil, eggs, almond butter, and maple syrup (or coconut sugar) and blend until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and fold in the zucchini and chocolate chips.
- Pour the batter into the loaf pan and smooth the top with a spatula.
- Sprinkle the remaining chocolate chips on top.
- Bake for 50-55 minutes or until the bread is firm.
Nutrition Facts (estimated)
Servings
12 slices
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
70mg
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