Paleo Chocolate Zucchini Bread
Indulge your sweet cravings guilt-free with this delectable chocolate zucchini bread! Rich in almond flour and cacao powder, this tender loaf offers a satisfying combination of flavors and a hint of sweetness from honey and vanilla stevia. The addition of grated zucchini adds moisture and a nutritious twist to this delightful treat. Enjoy a slice on its own or with a dollop of your favorite spread for a delightful snack or dessert.
— Constant Cookbook
Ingredients
- 1 ¼ cups blanched almond flour
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil
- ¼ cup honey
- ¼ teaspoon vanilla stevia
- ¾ cup zucchini, grated
Instructions
- In a food processor combine almond flour and cacao powder
- Pulse in salt and baking soda
- Pulse in eggs, coconut oil, honey, and stevia
- Briefly pulse in zucchini
- Transfer batter to a greased mini loaf pan, dusted with almond flour
- Bake at 350°F for 35-40 minutes
- Cool for 2 hours
- Serve
Yield
Makes 1 loaf
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