Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups blanched almond flour
  • 1 1/2 teaspoons baking soda
  • 1/4 cup raw cacao powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup zucchini (finely grated)
  • 1 large egg (room temperature)
  • 1/4 cup plain greek yogurt (or dairy-free yogurt)
  • 1/4 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 3 tablespoon raw honey
  • 1 teaspoon apple cider vinegar
  • 1/2 cup pecans (chopped)
  • 1/2 cup semisweet mini chocolate chips (dairy/soy-free brand)

Instruction

  • Preheat the oven to 350°F and line an  8½ x 4½-inch medium loaf pan with parchment paper.
  • In a bowl, mix the almond flour, baking soda, cacao powder, ground cinnamon and salt.
  • In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Make sure all is well combined.
  • Using a rubber spatula, gently mix in the grated zucchini, chopped pecans and chocolate chips. 
  • Mix the wet and dry ingredients together. Do not over mix batter. 
  • Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
  • Cool completely on a wire rack.