Paleo ~ Gluten-Free ~ Dairy-Free

Give this recipe a shot, it’s easy to make and worth any bit of time and effort. It’s also freezer-friendly, so if you somehow don’t consume the whole loaf in five days, throw it in the freezer. You’ll be thrilled when you remember later it’s in there.

Chocolate Zucchini Bread

Created by Amy Jones on September 23, 2017

This chocolate bread/cake, is seriously addicting, and, made with all real ingredients that’s totally fine. We’ve been consuming it for breakfast, dessert and as an after breast-feeding snack. It’s gluten, dairy and grain free and the only sugar is monk fruit.

Ingredients

2 large eggs
1/2 cup monk fruit
1/4 cup organic coconut oil melted and cooled
1/4 cup tahini
1 teaspoon pure vanilla extract or 1/2 tsp powder
1 1/2 cups almond flour
6 tablespoons raw cacao powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 -3 small medium zucchini peeled and shredded (squeeze water out with paper towel. Will be about 2 cups packed)
1/2 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees Line a loaf pan or baking tray (depending on how thick you want the bread) with parchment paper In a bowl, combine the almond flour, cacao powder, baking soda and salt. Set aside. in a large bowl, whisk the coconut oil, tahini, monk fruit, eggs and vanilla until well combined and smooth. Add the almond flour mixture to the coconut oil mixture and combine. Fold in the shredded zucchini, then the chocolate chunks. Transfer batter to the parchment lined pan or tray and bake for about 50 minutes. Remove from oven and cool for 10 minutes before removing the bread from the pan.