Tested this one multiple times until it came out PERFECT. I know you're going to love it, plus it's gluten-free, refined sugar-free and dairy-free! If you're trying to use up your garden zucchinis like I am, give this a go :)
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 1Loaf
Author Rachael DeVaux
Ingredients
2pasture-raised eggs
1mashed ripe banana
1/2cupalmond butter(any nut or seed butter to substitute)
1/4cupmaple syrup
1tspvanilla extract
2cupsshredded zucchini, then drained + squeezed
1cupalmond flour
1/2tbspcinnamon
2pinches of nutmeg
2tbspcoconut sugar
1/2tspsea salt
1tspbaking soda
1/2cupdark chocolate dairy-free chips, plus more for the topping
Instructions
Preheat oven to 350 degrees F.
Whisk or use electric mixer for all wet ingredients (everything through vanilla extract).
Shred zucchini and measure out in 2 cups. Fold paper towels about 4x, or use kitchen towel, and squeeze out all the liquid before adding to the mixing bowl. Whisk again until thoroughly mixed.
Next, gently fold in the dry ingredients, just enough until fully combined (don’t over stir!! It may not rise).
Prep loaf tin with parchment paper, then pour in batter. Top with chocolate chips then bake for 55 minutes, or until a toothpick comes out clean.
Let cool for AT LEAST 40 minutes before you dive in. Trust me, it’s worth the wait! ;)