Ingredients

The following ingredients have 4 Servings
  • 1 cup shredded zucchini, liquid squeezed out
  • 1 ripe banana
  • 3 eggs
  • 1/4 cup natural almond butter
  • 3 tablespoons agave nectar (honey or maple syrup works)
  • 2 cups blanched almond flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips

Instruction

  • Preheat oven to 350F.
  • Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.
  • In a large bowl, mash the ripe banana.
  • Add the eggs, almond butter, and coconut nectar.
  • Whisk the wet ingredients together.
  • Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.
  • Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
  • Add the almond flour, baking powder, and sea salt. Whisk again until combined.
  • Finally, fold in the chocolate chips.
  • Line a loaf pan with parchment paper.
  • Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.
  • Drag a butter knife around any edges not covered by parchment paper.
  • Pull the ends of the parchment paper to remove the bread from the pan.
  • Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.