Paleo Zucchini Chocolate Chip Bread

 
 

IMG_8764.JPG
 

gluten free, dairy free, sugar free, paleo

{makes 1 loaf)

I N G R E D I E N T S:

  • 1.5 cups shredded zucchini

  • 1.5 cups almond flour

  • 3 Tbsp coconut flour

  • 4 eggs

  • 1/4 cup almond butter

  • 1/4 cup almond milk

  • 1/4 cup coconut oil

  • 1/2 tsp sea salt

  • 2 tsp stevia (about 2 packets)

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp cinnamon

  • 1 cup lily’s dark chocolate chips (plus a spoonful to sprinkle on top)

I N S T R U C T I O N S:

  1. Preheat oven to 350 degrees.

  2. Shred zucchini or lightly blend it in a blender. If you blend it and it becomes a puree then you must strain it with a cheese cloth in order to remove the excess liquid and prevent the bread from turning out soggy.

  3. Mix together shredded zucchini, eggs, almond butter, almond milk and coconut oil.

  4. Add in the almond flour, coconut flour, baking soda, baking powder, salt, stevia and cinnamon.

  5. Mix in the chocolate chips.

  6. Coat baking pan with coconut oil.

  7. Pour in batter.

  8. Bake for 40-45 minutes.

  9. Enjoy :)