Kuchnia

Paleo Chocolate Zucchini Bread Recipe

Ingredients

1 1/2 cups of almond flour
2 tbs. coconut flour
3 tbs. unsweetened cocoa powder
1 tbs. cinnamon
1 tsp. nutmeg
1 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup of grated zucchini
1/3 cup raw honey
3 eggs, whisked
1/4 cup coconut oil, melted
1/2 cup of pecans, chopped

Instructions

Preheat oven to 350-degrees F
Grease bread pan (I used an 8-inch disposal aluminum pan)
With a hand grater or food processor, shred 1 cup of zucchini. (One medium-sized zucchini makes about one cup)
Important: Pat shredded zucchini with paper towels to remove some of the excess moisture
In a medium bowl, first mix all of the above dry ingredients together
In a separate small bowl, mix together all the above wet ingredients
Mix the wet ingredients into the dry ingredients' bowl
Fold in zucchini and nuts (save a few nuts to sprinkle on top of the bread if you like)
Pour mixture into greased bread pan
Bake at 350-degrees F for 35-45 minutes (check doneness by sticking a toothpick into the center of the bread to make sure it comes out clean)
Cool, slice and enjoy!