Flourless Chocolate Zucchini Bread

Andrea Hill

Prep Time 10

Cook Time 35

Total Time 45

1 cup almond butter
2 tablespoons cocoa powder
3 tablespoons pure maple syrup
1 cup finely shredded zucchini squeeze excess water out of the shredded zucchini
2 large eggs
1 tablespoon pure vanilla extract you can also try almond extract for a nice change in flavor
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1-2 tablespoons dairy free mini chocolate chips like Enjoy Life brand

Preheat oven to 400 F.
In a medium bowl combine the almond butter, cocoa powder, and maple syrup.
Add eggs, pure vanilla/almond extract, and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
Add baking soda and vinegar (it will fizz up) and blend for 30 more seconds.
Stir in shredded zucchini, remembering to squeeze out excess water first
Place in a lined or greased loaf pan.
Top with 1-2 tbsp of mini chocolate chips, if using.
Bake for about 35-40 minutes, or until a toothpick (or knife) comes out clean when inserted in the center.
Allow to cool on a cooling rack and serve. You can also serve warm too.

Not a fan of chocolate? Try this variation: Omit the cocoa powder. Add 1/2 teaspoon freshly ground nutmeg and 1 teaspoon ground cinnamon.

Adapted from Halle Cottis