Ingredients
Scale
- 1 ¼ cups blanched almond flour
- ¼ cup cacao powder
- ¼ teaspoon unrefined sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil
- 2 TB honey (or more, to taste)
- 1 ripe banana
- ¾ cup zucchini, grated
Instructions
- Preheat oven to 350°.
- Combine almond flour and cacao powder in the food processor.
- Add salt and baking soda, then pulse to combine.
- Pulse in eggs, oil, honey and banana.
- Gently stir in grated zucchini.
- Pour into pans or tins. (I used two mini-loaf pans.)
- Bake at 350° for about 30 minutes.
- Allow to cool for an hour or so. (Does anyone really follow this step?)
- Enjoy!
Notes
This recipe was adapted from this Paleo Chocolate Zucchini Bread recipe and this Almond Zucchini Bread recipe.
Please remember that we are very low-sugar around here, so if you’re used to sweetness, you will want to increase the amount of honey or add more sweetener of some sort. 🙂