Zucchini Bread,Grain Free Chocolate (Paleo, Gluten Free)

By seamline

Author:
Kelly from Primally Inspired

Ingredients

• 12 pitted dried dates (I use THESE)
• 4 eggs
• 1 medium zucchini, cut in half, seeds scraped out and then cut into chunks
• 1/4 cup butter, ghee or use refined coconut oil for dairy allergies
• 1 teaspoon vanilla extract (I use THIS)
• 1/2 cup coconut flour (I use THIS)
• 1/4 cup unsweetened cocoa powder or cacao powder (I use THIS)
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• Pinch of sea salt
• Optional Toppings: mini chocolate chips (I use THESE dairy-free chocolate chips), coconut chips, raw pumpkin seeds

Details

Servings 1
Preparation time 5mins
Cooking time 50mins
Adapted from primallyinspired.com

Preparation

Step 1

1. Preheat oven to 375 degrees F.

2. Place the dates, eggs, zucchini chunks, butter, and vanilla in the blender and blend until smooth.

3. Add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt and blend until smooth and thick.

4. Pour the batter into a well greased or parchment lined regular sized loaf pan (I use THIS).

5. Top with any optional toppings if you are using toppings.

6. Bake for 45-50 minutes or until center is cooked through.

7. Let cool then enjoy!