If I make a this incredibly rich, dense zucchini bread without specifically promising to bring some to friends, I'll absolutely crush the entire loaf within 24 hours. It's that good. But it still has some sugar (honey), chocolate chips, and a hefty dose of almond flour (nuts can cause digestion issues for some) so try to remember it's a treat, not a meal! Promise to take some to friends and you'll end up saving yourself just the right amount!
I adapted this recipe from one found on Living Healthy With Chocolate, a great website for more nutrient dense desserts.
- 1½ cups almond flour
- 1½ teaspoons baking soda
- ¼ cup cacao powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon of salt
- 1 cup zucchini, grated, and liquid squeezed out with a towel or cheesecloth
- 1 large egg (room temperature)
- ¼ cup plain full-fat yogurt
- ¼ cup coconut oil, melted
- 1½ teaspoon vanilla extract
- 3 tablespoon raw honey
- 1 teaspoon apple cider vinegar
- ½ cup chocolate chips
- Preheat oven to 350˚
- In a small bowl, whisk together with a fork the almond flour, baking soda, cacao powder, cinnamon and salt. Set aside.
- In a large bowl, whisk the egg with a fork until lightly fluffy; then mix in yogurt, coconut oil, vanilla, raw honey and apple cider vinegar, until well combined.
- Mix grated zucchini into the liquid mix, then chocolate chips
- Slowly sprinkle the dry ingredients into the wet, and gently fold together just until it forms a batter.
- Spoon the batter into a loaf pan (8 x 4 inch works well) lined with parchment paper and bake about 40 minutes. Check your loaf around 35 minutes by inserting a toothpick into the center - it should come out clean. It may take up to 50 minutes to bake depending on your oven.
- Try to let cool before you cut, to let it set. Store in an airtight container in the fridge for up to a week (good luck with that!)