Description
Say yes to chocolate! This grain-free, sugar-free treat is perfect for breakfast or an after school snack. It is moist, guilt-free and, best of all, delicious!
Ingredients
Scale
1.5 cups finely shredded zucchini
4 eggs
1/4 cup plus 1 Tbsp honey
2 Tbsp olive oil
1 tsp vanilla
1 tsp lemon juice
1/3 cup plus 1 Tbsp coconut flour
1/4 cup cocoa powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Line a 4×8 loaf pan or 10-12 muffin tins with parchment paper or silicone liners.
- Finely shred zucchini.
- Place all other ingredients into a food processor or large bowl.
- Process or mix with a hand mixer all ingredients until a batter forms.
- SQUEEZE as much liquid out of the shredded zucchini as possible. Stir zucchini into batter by hand.
- Pour batter into the lined loaf pan or fill muffin tins 2/3 full.
- Bake for 40-50 minutes for bread or 15-20 minutes for muffins. After about 20 minutes check to see if you might want to cover the bread with foil to prevent the outside from getting too brown. Remove the bread/muffins from the oven when they are just set and not jiggly. It will continue to firm up as it cools.
- Store in an airtight container in the fridge for a week. Enjoy!
Notes
This bread freezes well.
Add chocolate chips or nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes