Ingredients
- 1 ¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil
- ¼ cup honey
- ¼ teaspoon vanilla stevia
- ¾ cup zucchini, grated
Instructions
- In a food processor combine almond flour and cacao powder
- Pulse in salt and baking soda
- Pulse in eggs, coconut oil, honey, and stevia
- Briefly pulse in zucchini
- Transfer batter to a greased 6.5 x 4 inch medium loaf pan, dusted with almond flour
- Bake at 350° for 35-40 minutes
- Cool for 2 hours
- Serve
This amazing recipe is completely credited to Elana's Pantry!! Click here for link!
Ellie Recently Made This Awesome Recipe! See Her Notes Below:
Honestly, I didn't have vanilla stevia...so i just added 1/2 tsp of vanilla extract. If you have a hand blender, I would recommend using that instead of a food processor as I found that the food processor did not make the batter smooth enough.
Tip: make sure the coconut oil is in liquid form first and add a more zucchini than it calls for (this will make it a little bit more moist and MORE VEGGIES!)
I put mine in a glass pie dish so it came out more like a cake and was finished cooking at about 25 min rather than 35-40.