Ingredients
- 1 1/3 cups blanched almond flour
- 6 Tbsp unsweetened cocoa powder or raw cacao powder
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/4 cup organic coconut oil melted and cooled to almost room temp
- 1/4 cup smooth almond butter or cashew butter, unsalted
- 2/3 cup maple sugar or coconut sugar
- 3 large eggs room temp
- 1 tsp pure vanilla extract
- 2 medium zucchini peeled (if desired) and finely shredded - 1 3/4 -2 cups shredded), water squeezed out with paper towels
- 2/3 cup dark chocolate chips homemade or Enjoy Life brand
Instructions
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Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides.
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In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt; set aside
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in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth.
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Add the dry ingredients to the wet until just moistened (batter should be thick) then fold in the shredded zucchini, then the chocolate chips.
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Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 50-55 minutes.
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Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing. Store leftovers in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*Use refined coconut oil to avoid coconut flavor, if desired. I love this one.