Chocolate Zucchini Bread Recipe {Paleo, Gluten Free and Grain Free} Serving Size: 1 piece Nutritional Information: Calories: 180 Fat: 13.3g Carbs: 13.6g Protein: 4.7g Ingredients • 1 cup almond butter sweetened with 1 tbsp of maple syrup and 1-2 tbsp of cocoa powder | • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini) • 2 large eggs • 2 tbsp grade b maple syrup • 1 tbsp pure vanilla • 1 tsp apple cider vinegar • 1/2 tsp baking soda • 1/8 tsp sea salt • 1-2 tbsp mini chocolate chips Instructions 1. Preheat oven to 400 F. 2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed. 3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds. 4. Stir in shredded zucchini. If really watery, squeeze out excess water. 5. Place in a lined or greased loaf pan. You can use one 5x9 pan or 2 mini loaf pans. 6. Top with 1-2 tbsp of mini chocolate chips. 7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done. 8. Allow to cool on a cooling rack and serve. You can also serve warm too.
Posted on: Fri, 23 Jan 2015 01:36:45 +0000
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