Saturday, June 11, 2016

Double Chocolate Zucchini Bread

Zucchini bread!

Yay!

I'm so excited to share this recipe for my double chocolate zucchini bread with you. Something about vegetables hidden into treats makes me so happy. It plays a total trick on your mind.

I promise you can't taste ANY zucchini in this bread. I happen to love zucchini and would eat it everyday and not get sick of it, but not everyone feels that way. And that's fine! That's why this chocolatey grain-free bread is great for picky eaters and kids. This bread is very dense, moist, and filling so it's a perfect snack to hold you over in between meals and also satisfy a sugar craving.




Ingredients:

1 1/4 C almond flour
1/4 C cacao powder 
1/4 tsp sea salt
1/2 tsp baking soda
2 eggs
1/4 C maple syrup
5 drops stevia (I used vanilla stevia, if you don't have stevia add 2 tbsp coconut sugar)
2 tbsp coconut oil, melted
3/4 C zucchini, grated
2 tbsp mini chocolate chips (plus 1 tbsp for sprinkling on top)

Directions:

Preheat oven 350° and grease a 9x5" baking pan with coconut oil

In a large bowl combine almond flour, cacao powder, sea salt and baking soda

In a separate bowl, whisk eggs and add maple syrup. Add stevia or coconut sugar, and coconut oil

Mix wet ingredients with the dry and fold in zucchini and 2 tbsp chocolate chips

Pour into baking pan and sprinkle 1 tbsp chocolate chips over top

Bake for 35-40 minutes 

Let cool completely before slicing! Store in an airtight container in the fridge for up to 1 week






No comments:

Post a Comment