Ingredients
- 1 ¾ cup almond flour
- ¼ cup cacao powder
- ¼ cup melted coconut oil
- ½ cup almond butter
- 2 eggs
- ¾ cup dairy free chocolate chips + 1/4 cup extra to sprinkle on top
- ½ cup maple syrup (or coconut sugar)
- 1 tsp baking soda
- 2 medium size zucchini, grated (about 1/2-3/4 cup)
- pinch sea salt
Instructions
- Preheat oven to 350 F.
- 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 the chocolate chips. Batter should be thick!
- Pour batter into the loaf pan and use a spatula to make sure it’s even.
- Sprinkle the remaining chocolate chips on top.
- Bake for 50-55 min or until firm (mine is perfect at 50!)
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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