quickbread - Chocolate Zucchini Bread

Photo by Tina T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups almond flour

  • 1 1/2

    teaspoons baking soda

  • 1/4

    cup raw cacao powder

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon of salt

  • 1

    cup zucchini, finely grated

  • 1

    large egg at room temperature

  • 1/4

    cup greek plain yogurt

  • 1/4

    cup coconut oil

  • 1

    teaspoon vanilla extract

  • 3

    tablespoon raw honey

  • 1

    teaspoon apple cinder vinegar

  • 1/2

    cup pecans, chopped

  • 1/2

    cup chocolate chips

Directions

mix the almond flour with the baking soda, cacao powder, ground cinnamon and salt in a separate bowl beat the egg until foamy; beat in yogurt, coconut oil, vanilla, raw honey and apple cinder vinegar. Make sure all is well combined and stir in grated zucchini, chopped pecans and chocolate chips fold in the flour mixture and stir until combined spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper and bake at 350°F for approximately 35 minutes or until a toothpick inserted into the center of the cake comes out clean cool completely on a wire rack before cutting store in an air tight container for up to 10 days

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: