PALEO CHOCOLATE CHIP ZUCCHINI BREAD
paleo / gluten free
PALEO CHOCOLATE CHIP ZUCCHINI BREA
1 3/4 cup almond flour
1/4 cup cacao powder
1/4 cup melted coconut oil
1/2 cup almond butter
3/4 cup dairy free chocolate chips
1/2 cup maple syrup (or coconut sugar)
1 tsp baking soda
2 medium size zucchini, grated (about 1/2-3/4 cup)
pinch sea salt
PALEO CHOCOLATE CHIP ZUCCHINI BREAD. The perfect way to sneak in those veggies and I swear no one will even know. I did eat three slices as soon as I shot these photos, so consider yourself warned!
Preheat oven to 350.
Line a loaf pan with parchment paper (oil the inside first so it sticks).
Grate the zucchini and then press it well between paper towels to remove as much moisture as possible.
In a medium bowl, whisk together the almond flour, cacao, baking soda, and sea salt.
In a blender, add melted coconut oil, eggs, almond butter, and maple syrup (or coconut sugar).
Blend for about 15-20 seconds, until just combined.
Pour wet ingredients into the bowl with the dry ingredients.
Fold in the zucchini and about 1/2 cup of the chocolate chips. Batter should be thick!
Pour batter into the loaf pan and use a spatula to make sure it’s even.
Sprinkle remaining chocolate chips on top.
Bake for 50-55 min or until firm (mine is perfect at 50!)