Paleo Chocolate Zucchini Bread

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Paleo Chocolate Zucchini Bread

Ingredients

  • 1 ¼ cups blanched almond flour (not almond meal)

  • 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

  1. In a food processor combine almond flour and cacao powder

  2. Pulse in salt and baking soda

  3. Pulse in eggs, coconut oil, honey, and stevia

  4. Briefly pulse in zucchini

  5. Transfer batter to a greased 6.5 x 4 inch medium loaf pan, dusted with almond flour

  6. Bake at 350° for 35-40 minutes

  7. Cool for 2 hours

  8. Serve

This amazing recipe is completely credited to Elana's Pantry!! Click here for link!

Ellie Recently Made This Awesome Recipe! See Her Notes Below:

Honestly, I didn't have vanilla stevia...so i just added 1/2 tsp of vanilla extract. If you have a hand blender, I would recommend using that instead of a food processor as I found that the food processor did not make the batter smooth enough. 

Tip: make sure the coconut oil is in liquid form first and add a more zucchini than it calls for (this will make it a little bit more moist and MORE VEGGIES!)

I put mine in a glass pie dish so it came out more like a cake and was finished cooking at about 25 min rather than 35-40.